For Crushed Paste
1 inch Ginger
3-4 cloves Garlic
2 fresh Green Chillies
½ tsp Salt
For Cooking Dals
1 cup Whole Black Gram – soaked
1 cup Whole Green Moong – soaked
1 cup Chana Dal
Crushed Paste
Salt to taste
Water
½ tsp Turmeric Powder
1 tsp Degi Red Chilli Powder
¼ tsp Coriander Powder
2 heaped tbsp Butter
For Tempering
3 tbsp Ghee
2 Cloves
1 tsp Cumin Seeds
2 medium Onion – chopped
2 tsp Ginger-Garlic Paste
½ tsp Turmeric Powder
½ tsp Degi Red Chilli Powder
¼ tsp Asafoetida
½2 tsp Coriander Powder
2 medium fresh Tomatoes puree
Salt to taste
1 heaped tbsp Butter
2 tbsp fresh Cream
For Garnish
fresh Cream
fresh Coriander Leaves
Process
For Crushed Paste
In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.
Keep aside for further use.
For Cooking Dals
In a press cooker add whole black gram, whole green moong, chana dal, crushed paste, salt, water, turmeric powder, degi red chilli powder, coriander powder, butter and cover the lid and give 3-4 whistles on medium high heat.
For Tempering
In a heavy bottom pot heat ghee and add cloves, cumin seeds let them crackle and add onion saute until translucent.
Now add garlic-ginger paste saute it along with onion until light brown.
Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.
Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.
Pour the cooked dal from the cooker and mix everything properly by mashing the dal.
Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.
Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.
Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.
