Satvik thali

Clean, wash and soak the whole urad and rajma overnight.

Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.

Whisk till the dal is almost mashed. Keep aside.

For the tempering, heat the butter in a deep pan and add the cumin seeds.

When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.

Add the ginger-garlic paste,chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

Add the cream and mix well. Simmer for 2 to 3 more minutes.

Serve hot garnished with coriander and fresh cream.