JEEVEDA DAL MAKHANI MASALA

In a pressure cooker, heat 1 tablespoon ghee, then add 1 cup soaked rajma, 1 cup chana dal, 1 cup moong dal, 1 cup urad dal, water, ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Sauté on medium heat for 2-3 minutes. Add milk, green cardamom and cloves. Bring to a boil, then add water and salt to taste. Cook for 3-4 whistles. In a heavy-bottomed pan, heat ghee, then add the prepared paste and cook until the oil separates. Add 1 teaspoon red chilli powder, 2 tablespoons Jeeveda Dal Makhani Masala, 1 teaspoon turmeric powder, 1 teaspoon coriander powder and a pinch of hing (asafoetida). Stir well, then add 3 fresh tomato purees and cook for 4-5 minutes on medium heat. Add the cooked dal, cover and simmer for 5-10 minutes. Mash the dal using a ladle. Add unsalted butter and kasuri methi and bring to a final boil. Serve hot with steamed rice, garnished with fresh cream and coriander leaves.