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1/2 cup - kali dal
1 tbsp - rajma
1 - big onion, finely chopped
1 inch - ginger, grated
1 - big tomato, finely chopped
1/4 cup - coriander leaves, finely chopped
1.5 tsp - chilli powder
1 pinch - hing
1 pinch - haldi
1/2 cup - yogurt
2 tbsp - heavy cream
How to Make Kali Dal
Pressure cook the dal with a big piece of smashed ginger.
Cook the dal on a slow fire after adjusting the water.
Fry onion till it gets a brown colour.
Add tomato, ginger and fry it for a minute.
Then add yogurt, coriander leaves and chilli powder and cook on a slow fire for 3-4 mins.
Add this to the lentil, mix it well and continue cooking on a slow fire.
Put in some salt.
The dal should be thick yet runny.
Once completely done, spoon in the cream.
Garnish with slit green chillies and a handful of coriander leaves.
Serve with nan or jeera rice.
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