Maa Ki Dal 150 gm black urad dal 50 gm rajma 4 tbsp ghee 1 inch ginger (julienne) 5 cloves garlic (julienne) 1 tsp cummin seeds 2 bay leaves 2 pieces of cinnamon 4 cloves 5 green cardamom 2 whole red chillies Sufficient water to cook the dal 3 medium sized onions (finely chopped) 1 tsp ginger garlic paste 150 gm tomato puree 1 tsp red chilli powder ½ tsp garam masala powder ½ tsp cardamom powder 2 to 3 tbsp fresh cream Finely chopped coriander leaves (to garnish) Salt to taste. Wash and soak the dal and rajma separately overnight. In a pressure cooker lightly heat ghee. Add juliennes of ginger and garlic. Add cummin seeds, bay leaves, cinnamon, cloves, cardamoms and red chillies. Saute for few seconds and add the dal and rajma. Mix well. Add sufficient water and salt. Pressure cook till 8 to 10 whistles or till done. In a small kadai lightly heat ghee and saute the onions till pink. Add ginger garlic paste and tomato puree. Add little salt and red chillie powder, and cook on a low flame for few minutes. Add this to the cooked dal and mix well. Simmer for 20 minutes stirring at regular intervals. Add garam masala and cardamom powder and mix well. Garnish with fresh cream and coriander leaves and serve hot with jeera rice or hot phulkas.
