Step-by-Step Instructions

1. 1.Soak Dal and Rajma

   Rinse 1 cup Urad Dal and 1/4 cup Rajma thoroughly. Soak them in water overnight (at least 8-10 hours).

2. 2.Cook Dal and Rajma

   Drain the soaked dal and rajma. Transfer them to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp red chili powder, and 1 tsp salt. Cook for 5-6 whistles or until the dal and rajma are very soft and well-cooked.

3. 3.Prepare Tempering Base

   Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and 1 tsp whole coriander seeds. Let them splutter for a few seconds.

4. 4.Sauté Aromatics

   Add 1 tbsp minced garlic (or ginger-garlic paste) to the pan and sauté until fragrant, about 30 seconds. Then add 1 large finely chopped onion and cook until it turns golden brown.

5. 5.Roast and Add Tomato

   Roast 1 large tomato directly on a gas flame until its skin blackens and it softens. Peel off the skin and chop the tomato. Add the chopped roasted tomato along with 2 chopped green chilies to the pan with the sautéed onions and garlic. Mix well.

6. 6.Add Spices

   Add 1 tsp salt, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp red chili powder, and 1 tsp Kitchen King Masala to the pan. Mix all the spices well with the tomato-onion mixture. Cook the masala on medium heat, stirring occasionally, until the oil separates from the mixture and the gravy thickens, about 5-7 minutes.

7. 7.Incorporate Cream

   Reduce the heat to low. Add 1/4 cup fresh cream (malai) to the cooked masala. Stir continuously for 2-3 minutes until the cream is fully incorporated and the gravy becomes smooth and creamy.

8. 8.Combine Dal with Gravy

   Add the cooked dal and rajma from the pressure cooker to the prepared creamy gravy. Mix well to combine. Simmer the dal on low heat for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld and the dal to thicken to your desired consistency. If the dal is too thick, add a little hot water.

9. 9.Garnish and Serve

   Stir in 2 tbsp chopped fresh coriander leaves. For a final touch, add 2 tbsp butter or ghee on top. Serve hot with naan, roti, or rice.