Dal Triveni

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Wash the black urad dal and rajma, then soak them in water for at least 5 hours or overnight.
2. Put the soaked dal in a pressure cooker with the chana dal, ginger, garlic, chilli powder, turmeric, salt and 2 tsp oil, then add 3 cups water and pressure cook for 6 whistles.
3. Cook only 90% of the dal in the cooker; the rest of the cooking happens in the kadai.
4. In a kadai, heat the oil and butter, then add cumin, bay leaf, cloves, cinnamon and javetri and sauté until aromatic.
5. Add the onion, ginger-garlic and chillies and sauté until the onion is golden brown.
6. On low heat, add chilli powder, turmeric, cumin powder, coriander powder and hing and sauté until aromatic.
7. Add the tomatoes and cook until they soften and the oil separates from the sides.
8. Add the cooked dal and mix gently, then adjust salt and consistency.
9. Cover and simmer for 15 minutes, until the dal is fully cooked.
10. Mash the dal slightly to reach the desired consistency.
11. Stir in the cream, coriander and kasuri methi, and top with cream and butter before serving.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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