• For Crushed Paste
• 1 inch Ginger
• 3-4 cloves Garlic
• 2 fresh Green Chillies
• ½ tsp Salt

For Cooking Dals

• 1/2 cup Whole Black Gram - soaked
• 1/4 cup chitra rajma - soaked
• 1/4 cup Chana Dal or moong dal- soaked
• Crushed Paste
• Salt to taste
• Water
• ½ tsp Turmeric Powder
• 1 tsp Degi Red Chilli Powder
• ¼ tsp Coriander Powder
• 2 tbsp Ghee

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
• ½ tsp Coriander Powder
• 2 medium fresh Tomatoes puree
• Salt to taste
• 1 tbsp Butter
• 2 tbsp fresh Cream

For Garnish

• fresh Cream
• fresh Coriander Leaves
• Process
• 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, Rajma, 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 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.
• Add water as required consistency.
• 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.