Ingredients
- Mash daal (Black gram) – 1 cup boiled
- Piyaz (Onion) – 1 medium
- Tamater (Tomatoes) – 2 medium
- Dahi (Yogurt) – 1/2 cup
- Balai/Malai/Cream – 1 cup
- Lehsan paste (Garlic paste) – 3/4 tsp
- Adrak paste (Ginger paste) – 1 tsp
- Pissi laal mirchen (Red chilli powder) – 1.5 tsp
- Namak (Salt) – 1.25 tsp
- Haldi (Turmeric powder) – 1/4 tsp
- Garm masala (Whole spices) powder – 1/4 tsp
- Qasoori methi – 2 tsp [heaped]
- Pani (Water) – 3/4 cup
- Oil – 3/4 cup
Method
Step 1: Heat Oil in a pan and fry Piyaz (Onion) till golden brown.
Step 2: Blend Dahi (Yogurt), Tamater (Tomatoes), and fried Piyaz (Onion) in a blender by using a little bit of water.
Step 3: Transfer the paste to Oil. Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), and mix till Oil separates.
Step 4: Add Lehsan Adrak paste (Ginger Garlic paste) and mix for 2 minutes.
Step 5: Add Balai and mix for 2 minutes at medium flame.
Step 6: Add Mash Daal (Black gram) and mix well.
Step 7: Add Pani (Water), mix, cover, and cook on low flame till Oil separates.
Step 8: Add Garm masala (Whole spices powder), Qasoori methi, and mix.
Serve with Green Raita.