½ cup whole black gram (sabut urad dal)
1 cup whole green gram (sabut moong dal)
2 green chillies, cut into thin strips
1 inch ginger, cut into thin strips
½ cup melted butter
¾ cup tomato puree
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
¾ tsp roasted and crushed dried fenugreek leaves (kasoori methi)
½ cup fresh cream
7-8 garlic cloves, finely chopped
1 tbsp ghee
½ inch ginger, cut into thin strips, to serve
1. Mix together both grams and wash well at least four times in salted water. Drain, add one cup fresh water and soak for one hour.
2. Drain and boil in one cup of water till the scum surfaces. Collect the scum and discard. Strain the dals and put them into a pressure cooker. Add one cup fresh water, green chillies and ginger and cook under pressure on low heat till the pressure is released ten to twelve times (ten to twelve whistles).
3. Open the cooker when the pressure reduces, add a quarter of a cup of butter and simmer on low heat for forty-five minutes, stirring continuously and mashing with a wooden churner (mathni).
4. Heat the remaining butter in a deep non-stick pan, add the tomato puree and sauté on low heat until the fat rises to the surface.
5. Add the red chilli powder, coriander powder and kasoori methi and sauté for a couple of minutes.
6. Add the boiled dals and the cream and mix well.
7. Heat the ghee in a small non-stick pan, add the garlic and sauté until brown. Add this to the dal mixture and mix well. Add one cup water and salt and let it come to a boil.
8. Garnish with ginger and serve hot with bread of your choice.
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