Step 1

In a mortal pastel add ginger, garlic, green chillies, salt and crush them coarsely.

Step 2

Keep aside for further use.

Step 3

In a press cooker add whole black gram, whole green moong, 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.

Step 4

In a heavy bottom pot heat ghee and add cloves, cumin seeds let them crackle and add onion saute until translucent.

Step 5

Now add garlic-ginger paste saute it along with onion until light brown.

Step 6

Then add turmeric powder, degi red chilli powder, asafoetida, coriander powder and saute until fragrant.

Step 7

Add the fresh tomato puree, salt and continue cooking until the ghee starts coming from sides.

Step 8

Pour the cooked dal from the cooker and mix everything properly by mashing the dal.

Step 9

Now add a lid, turn the heat to low and let it cook for 5-10 minutes, stir in between.

Step 10

Remove the lid and add butter, fresh cream and give it a last boil and switch off the flames.

Step 11

Serve hot in a serving bowl and garnish with fresh cream and coriander leaves.