GETTING READY

1. Wash and soak rajma and urad in water overnight. (If using rapid soak method, bring some water to a boil. Add the rajma and urad along with some salt as per taste, turn off the heat and soak for 2 - 3 hours)

2. Wash chana dal and set aisde.

MAKING

3. Heat a pressure cooker on a medium temperature with water, add the soaked rajma and urad along with some salt.

4. To this add the washed chana dal. (If rajma and urad were soaked using rapid soak method, then transfer the contents as it is into a pressure cooker and add chana dal to it before turning on the stove)

5. Cover the pressure cooker and cook until you hear about 8 - 10 whistles of pressure release.

6. Once done, set the pressure cooker aside.

7. Heat a pan with butter, when the butter melts add cumin seeds.

8. Add a pinch of asafoetida, turmeric powder, ginger and garlic. Stir for 2 minutes keeping the temperature on a medium heat.

9. Add chopped onions, saute for a couple of minutes.

10. Once the onions, ginger and garlic are fried well, add tomato puree, cover and let it cook for a few minutes.

11. Uncover, add the cooked dal along with a little water.

12. Add red chili powder, garam masala and some heavy cream. Stir well, cover and let cook for about 2 minutes.(At this point, add more salt if required)

SERVING

13. Garnish with a little butter, cilantro leaves, a slice of lemon and serve with naan, roti, paratha or rice.