For the dal:
In a pressure cooker add a cup of overnight soaked dal with 3 cups of water. Pressure cook them for 45 minutes with little bit of salt, ginger and garlic.
Transfer the pressure cooked dal into a kadhai. Cook it with about 2 cups of water on medium heat. Stir at intervals.
For the tadka:
In a different pan add ghee, brown cardamom, cloves, cinnamon and cumin seeds.
Saute them well and then add chopped onions, ginger, garlic and green chilies into it.
Mix them well together and add turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste.
Roast them well together.
Saute them with chopped tomato and little bit of water to de glaze. Once the tomatoes are cooked through add this mixture into the kadhai with the simmering dal.
Now add curd, cream, butter and squeeze half a lime.
Mix them and let it simmer for 10 minutes on low heat.
Garnish with coriander, butter, green chillies and cream.
Serve pipping hot!
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Key Ingredients: black gram, garlic, ginger, salt, clarified butter, black cardamom, cloves, cinnamon, cumin seeds, onion, green chillies, turmeric, coriander powder, red chilli, tomato, yogurt, cream, butter, lemon juice, coriander leaves