Daal Maharani

Ingredients

• 1 cup Pigeon peas/ Tuvar Daal
• 1 cup Black urad daal with skin
• 1 cup Fresh cream or milk
• 2 tsp Lemon juice – 2 t.s
• 1/2 tsp Red Chilli powder / Laal mirch powder
• 1/4 tsp Turmeric Powder / Haldi Powder
• 1.5 tsp Grated ginger
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Cumin Seeds / Sabut Jeera
• Pinch Asafoetida / Hing powder
• 1 tsp Salt / Namak
• 2.5 tsp Clarified Butter / Desi Ghee

Instructions

1. 1

   Mix and soak both the daals for 20 minutes.

2. 2

   Pressure cook with salt,turmeric, chilli powder, garam masala, lemon juice and 1 glass of water for 3 whistle (or till cooked well) on medium heat.Daal should become soft but not mushy.

3. 3

   Open the cooker and slightly mash the daal (if not cooked properly in the pressure cooker) now add fresh cream (or fresh milk) and 1 cup water and cook for 5 minutes on low flame.

4. 4

   Heat ghee in a small pan add ginger,cumin and asafoetida ,when cumin become golden ,add the tempering in the boiling daal.

5. 5

   Garnish with fresh coriander.

6. 6

   serving suggestions-best with roti ,naan or boiled rice