Kali Masoor Dal Makhani

Wash and soak rajma and black Masoor for 4 hours.

Cook with four cups of water and salt in a pressure cooker for 25 minutes.

Heat ghee in a wok, add cumin seeds, asafoetida, black cardamom and bay leaves.

When the cumin seeds splutter, add onion purée and cook for 2 minutes

Add tomato purée and ginger garlic paste and stir-fry till ghee separates.

Add green chillies, rajma masala, garam masala powder, coriander powder and red chilli powder and sauté for a minute.

Add cooked rajma to the mixture and bring to a boil.

Simmer for about ten minutes covered with a lid.

Pour the cream and mix well stirring continuously to avoid curdling of cream

Serve hot garnished with chopped coriander leaves and a drizzle of cream.