|Prep time||8 hours|
|Cooking time||3 hours|
|Total time||11 hours|
A close approximation of the Punjabi classic
Soak dhal and beans separately in water overnight. Drain and rinse.
Add water and pressure cook on low flame for 2 hours. Dhal should be soft and mash-able. If not, pressure cook further.
Set aside to cool.
Heat ghee (or butter).
Add dry whole spices and sauté until cumin seeds pop.
Add onions; stir and cook over low heat until translucent.
Add ginger garlic paste and stir for 30 seconds.
Add tomato and stir again.
Add nutmeg and chilli powder and stir again.
Cook on low heat until tomato is cooked through. You should see the ghee separate on the side.
Add the dhal/rajma to the tomato gravy and stir well.
Simmer on very low heat for about 30 minutes; stir frequently, adding water if necessary to prevent sticking.
Stir in cream to taste. Add salt to taste.