Producer: Priyanka Das Editor: Sujata Singh
Whole Black Urad Dal - 1/2 cup Rajma - 1/4 cup Chana Dal - 1/8 cup Bay Leaf - 1 to 2 Cinnamon Stick - 1 Black Cardamom - 1 Cloves - 4 to 5 Fat Milk - 1/2 cup Ginger - 1 inch, thinly sliced Green Chilli - 1 to 2 Onion - 1 large Tomato Puree - 1/2 cup Cream - 1/2 cup Butter - 1/2 cup Oil/Ghee - 2 tbsp Ginger-garlic paste - 1 tbsp Turmeric Powder - 1/2 tsp Coriander Powder - 3 tsp Red Chilli Powder - 1/2 tsp Kashmiri Lal Mirch Powder - 1 tsp Mango Powder - 3/4 tsp Ginger Powder - 1/2 ts Garam Masala - 1/2 tsp Dry Fenugreek Leaves - 2 tsp Salt (to taste)
Add soaked black urad dal and rajma. Pour enough water and pressure cook for 10 to 11 whistles. Let the pressure release naturally. Take out 1/4 quantity of cooked dal and let it cool. Grind the cooled dal into a smooth paste.
Place the pressure cooker back on low flame. Add the ground dal paste. Add slit green chillies and sliced ginger. Mix well, add water, and cover.
Cook for 45-50 minutes on low flame, stirring occasionally. When the dal thickens and reduces, turn off the flame and let it cool.
Meanwhile, make a paste of onion and mix coriander powder, mango powder, red chilli powder, Kashmiri lal chilli powder, ginger powder, and garam masala in a bowl.
In a pan or pot, heat ghee or oil. Cook onion paste until golden, then add turmeric powder and ginger-garlic paste. Cook until fragrant.