Kali Daal from the Kitchen of Sangita Biyani

To serve 6

Ingredients:
2 Cups Kali Urad Daal
½ Cup Rajma
2 Tablespoon Chana Daal
½ Cup cut ginger
2 big ilaichi
3 tejapatta
2 Cinnemon sticks
1/2 tsp turmeric
100 gms small packet of amul cream

For Baghar:
2 tbsp Ghee
2 tbsp Cut Ginger
1 Finely cut Onion
6 Cloves of Garlic
2 Tomatoes Grated
1 pinch of Hing
2 tsp of Kashmiri Red Chili Powder
Salt to Taste
50 gms Butter

Method:
Soak Urad Dal, Rajma and Chana Dal overnight.

Throw the water in which you had soaked the Daal… add fresh water and pressure cooker Daal with half cup of ginger , cinnamon, tejapatta, big cardamom and salt and pinch of turmeric …bring it to boil 8 to 10 whistles.
Do not open the lid, let it cool. When it is cold, open the lid and mash the Daal with wooden ghotni .
Again cook in a pressure cooker for 8-10 whistles.

For Baghar:

Heat the Ghee…add Hing, Ginger, Onion, Garlic , green chillies cook for a while
Put Grated Tomatoes…
Add soaked the Red Chili in little water Cook it for 2-3 minutes and add 100gms cream….add Daal and butter and cook for five minutes.

While serving heat the Daal mix 2 tbls of Amul Cream and put 1 tbls Butter on the top.