My special - Kali Maa ki Dal

What you need to serve 4 adults:

INGREDIENTS
Black Dal - 1 cup
Rajma - fist-full
Onion - 1 large
Ginger - 1 inch
Green chillies - 2
Tomatoes - 2
Ghee - 2 tbsp
Laung - 3-4
Tej Patta - 1
Milk - 1 glass

TOOLS
Pressure cooker, Knife & board, Grinder, Mathani or masher

----------------------------------

The Burpy TODO

Wash the black whole dal + rajma (this is optional) well.
Soak the washed dals over night ideally or at least for 3 hours, in about 2 glasses of water.
Next morning you will see that the dals have grown in size and the water has got a red/blackish color. Remember to retain the soaked water to cook along with the dal.
Grind onion, ginger and green chilies to a fine paste.
Grind or grate tomatoes to a puree.
Take pure ghee in a cooker and add to it the laungs, Tej Patta and the onion, chilly, ginger paste and sauté for a while.
Once the paste is slightly brown add the tomato paste and the soaked dal and rajma with its water.
Let the dal come to a boil and close the cooker with the whistle on. Let it cook till it blows for at least 5 whistles. Turn the cooker to a slow fire and let the dal cook for at least 20 mins.
Once the cookers’ whistle has settled, open the cooker, light the fire again and let the dal cook with half a glass of milk for at least another half hour on a slow flame.
Also take a mathani or masher and dough the dal well so that it has a smooth consistency.
Serve the hot dal with steaming hot rice and white butter