⅔ cup split black gram with skin (chilkewali urad dal), soaked for 4 hours
⅓ cup split Bengal gram (chana dal), soaked for 4 hours
Salt to taste
¼ tsp turmeric powder
1 large onion
1 large tomato
1½ inch ginger piece
5-6 garlic cloves
2 tbsps pure ghee
¼ tsp asafoetida (hing)
1 tsp red chilli powder
½ tsp garam masala powder
Heat a pressure cooker. Drain and add split black gram, split Bengal gram, salt, turmeric powder and four cups water and mix. Close the cooker with the lid and cook under pressure on low heat till four histles are given out.
Finely chop onion, tomato and ginger. Roughly chop garlic.
Heat ghee in a non-stick pan, add onion, garlic and ginger and sauté for two minutes. Add asafoetida and tomatoes and continue to sauté till fragrant.
When the pressure is completely reduced, open the lid of the cooker and lightly mash the grams.
Add red chilli powder and garam masala powder to the pan and mix well.
Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy.
Transfer into a serving bowl and serve hot with paranthe.
ABOUT THE CHEF
Chef Sanjeev Kapoor has figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of Best Chef of India. Kapoor’s food show Khana Khazana ran for 18 years on ZEE channel, a record that is yet to be broken. Kapoor’s books are bestsellers with more than 200 titles in seven languages.