– 1 cup urad dal[ black urad or yellow whole urad or green urad] – 1 cup rajma – 1 cup kabuli channa – 1/2 cup chana dal – 2 big onions, chopped – 2 grated tomatoe – ginger-garlic paste 2 tablespoon – 3 green chillies, chopped – 1/2 teaspoon raw geera – Raw garam masala (which includes cinnamon, cardamom, clove, ) – 1 teaspoon meethi seeds or kasuri methi – Bay leave – Dry chilli – Powder masalas: 1 teaspoon geera powder, 1 teaspoon red chilli powder, 1 tablespoon haldi, 1/2 teaspoon garam masala powder, 1 teaspoon dhaniya powder – Oil –
1. First, wash all the dal properly and soak them overnight.
1. In a cooker, add the dals and 2 cups of water along with 3 green chillies. Cook for 4 whistles.
Now, let’s prepare the gravy: 1. In a pan, add 3 tablespoons of oil and let it heat up. 2. Add bay leaves, dry red chillies, cinnamon, cardamom, clove, and black paper along with 1 teaspoon of raw cumin and 1/2 teaspoon of fenugreek seeds (or kasuri methi if you have it).
3. Once the spices are fragrant, add chopped onions cook until golder brown then add grated tomatoes.
4. Add 1 teaspoon of cumin powder, 1 teaspoon of red chilli powder, 1 tablespoon of turmeric, 1/2 teaspoon of garam masala powder, and 1 teaspoon of coriander powder.
.add ginger-garlic paste and green chillies,cook for 1 to 2 minutes
– Once masalas cooked, add the boiled dal and mix well.
– Add salt and cook for 2 to 5 minutes.