|Black gram||1 Cup (16 tbs)|
|Kidney beans||1 Cup (16 tbs)|
|Chickpeas||1 Cup (16 tbs)|
|Green chilies||To Taste|
|Garlic||6 Clove (30 gm)|
|Ginger piece||1 1⁄2|
|Turmeric powder||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Oil/Ghee||1 1⁄2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Cinnamon powder/A small stick cinnamon||1 Pinch|
|Dried fenugreek||1 Pinch|
This gram needs to be soaked the night before.
It also needs very careful picking since it often has in it small black stones indistinguishable from the gram itself.
After you have picked it, wash it well and soak it in 5 cups water.
The next morning, put the gram into the cooker with the water in which it was soaked.
Also add the onion, chillies, garlic, ginger, turmeric and salt.
Close the cooker.
Raise the heat to high.
After the cooker reaches maximum pressure, reduce heat and leave it on the slowest fire possible for 40 minutes.
After 40 minutes, open the cooker (you may release the pressure) and check that the dal is well-blended.
Add the tomato, curds and cream.
Stirring occasionally, let it remain on a slow fire for another 15 minutes.
By now, it should be thick and creamy.
Mash it against the sides if you want it smoother.
Make the tempering.
Heat the oil or ghee in the small pan.
Drop in the cumin seeds.
As soon as they turn a few shades darker, add the cinnamon, and fenugreek.
Turn off the fire and in a few seconds, pour the tempering into the dal.
Stir it in well.
Just before serving, stir in the fresh coriander.