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photo by Trisha Rudra
Recipe by Trisha Rudra
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Soak the Dal overnight, then drain and keep aside in the morning.
(This is a slow-cooked Dal, but I pressure cooked it to slightly soften the Rajma and Chickpeas)
Pressure cook the Dal and the quartered onions.. 3 whistles would be enough.
Make a paste of the tomatoes, ginger and garlic.
In a pan, add the tsp of ghee, and the masala paste.
Cook on low, and when the masala changes color, season with dry masalas.
Add this masala to the Dal, season with salt, the roasted masala, and the milk.
Let it come to a boil, then cover, and slow cook for 3 to 4 hours.
If you don't want to slow cook, pressure cook the Dal, and then just simmer it with 2 cups of milk. But remember it is the slow-cooking that lends the Dal its creamy texture.
You can add a tadka of crispy fried onions/garlic, or simply heat ghee and red chili powder and pour on top, or even skip it. Happy Eating