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Ingredients :-

  1. 1 cup whole urad dal
  2. ½ cup rajma
  3. ½ cup channa dal
  4. salt to taste
  5. 1-2 tblsp ghee/ Oil
  6. Whole garam masala (cardamom pods, cinnamon, bay leaves & cloves.)
  7. 1 tspn cumin seeds
  8. Ginger garlic paste- 2 tblsp
  9. 100g tomato paste or puree
  10. 100g butter
  11. ½  cup cream
  12. 1 tsp chilli powder
  13. Coriander powder- 1tblsp
  14. Chopped coriander leaves for garnishing

Procedure :-

  • Soak the daal for 6-7 hours. Boil the daal till the daal is well cooked.
  • To prepare this add 1tblsp oil in to your pan just to sauté your cumin seeds & whole garam masalas….as we have to add butter & cream to make the daal rich so add a little oil.
  • When the oil is hot add cumin seeds, when it splutters add  whole garam masalas. Add cardamom pods, cinnamon, bay leaves & cloves. When they slightely splutters add ginger garlic paste, add turmeric & sauté for 1-2 min.
  • Add Tomato puree to it. After adding puree make sure to cook in low flame around 5 min till the tomato puree is very well cooked. Add chilly powder to it. Add 1tblsp coriander powder, add salt . sauté .
  •  Add butter into the gravy, Now add the dal water ( remove the water from daal) to the gravy & cook it for few more minutes. Bring it to a boil & then add daal to this mixture.
  • Then mix it properly.lastly very important thing is kasturi methi. It give s a nice flavour. Add 1tsp of kasturi methi powder. Mix it.
  •  Put the flame very slow. After the daal comes to a boil cover the daal. Cook it for 30 min. Every few min just make sure to mix the daal unless it will stick in the bottom. Add ½ cup cream into it & mix it. Cover it for another 5 min. & now switch off the flame. You can add chopped coriander leaves to it for garnishing.
  • This recipe goes extremely well with roti/ pula/ jeera rice.