Step-by-Step Instructions

1. 1.Soak and Boil the Dals

   Soak the whole black urad dal, rajma, and chana dal overnight in water. After soaking, drain and transfer them to a pressure cooker. Add black cardamom, green cardamom, cinnamon stick, bay leaves, turmeric powder, and 3-4 cups of water. Close the lid and pressure cook for 5-6 whistles until the dals are soft and well-cooked.

2. 2.Mash the Boiled Dal

   Once the pressure releases naturally, open the cooker and mash the boiled dal mixture thoroughly with a ladle or masher. This will give the dal a creamy, smooth texture.

3. 3.Prepare Tomato Paste

   Take 4-5 medium tomatoes, chop them, and blend them into a smooth paste in a mixer grinder.

4. 4.Prepare Ginger-Garlic-Cashew Paste

   In a separate blender, combine chopped ginger (1 inch piece), 5-6 garlic cloves, and 10-12 cashews. Add about 1/4 cup of water and blend until you get a smooth paste.

5. 5.Sauté Aromatics and Spices

   Heat 2 tablespoons of oil in a large pan or kadai. Add 50-75g of butter and let it melt. Once melted, add 1 tablespoon of Kashmiri red chili powder and stir quickly for a few seconds. Immediately add the ginger-garlic-cashew paste and sauté for 5-7 minutes until fragrant and the raw smell disappears.

6. 6.Cook the Gravy Base

   Add the prepared tomato paste to the pan. Mix well and then add 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and 1-1.5 teaspoons of salt (or to taste). Stir everything together, cover the pan, and cook for 5-7 minutes until the oil starts to separate from the masala.

7. 7.Add Garam Masala and Kasoori Methi

   Uncover the pan, add 1 teaspoon of garam masala, and crush 1 tablespoon of kasoori methi between your palms before adding it to the gravy. Mix well, cover again, and let it simmer for another 5 minutes to allow the flavors to meld.

8. 8.Combine Dal with Gravy

   Remove the lid and add the boiled and mashed dal mixture to the simmering gravy. Stir thoroughly to combine the dal with the rich gravy. Let it cook together for 10-15 minutes on low heat, stirring occasionally, until the dal thickens and absorbs the flavors.

9. 9.Finish with Cream and Garnish

   Stir in 1/4 cup of fresh cream. Garnish with julienned ginger, slit green chilies, and fresh chopped coriander. Serve hot with naan, roti, or rice.