History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Combine sabut urad and rajma in a pressure cooker. Add two cups of water and salt. Pressure cook till four to five whistles or till they are completely cooked and soft. Open the lid when the pressure has reduced and whisk till they almost completely mashed. Heat three tablespoons butter in a deep pan and add cumin seeds.
When they begin to change colour, add green chillies, cinnamon, cloves and green cardamoms and sauté till fragrant. Add red chilli powder, turmeric powder, dry ginger powder and tomato puree and sauté on medium heat till the oil begins to separate from the masala.
Add the dal mixture, one cup of water and stir to mix well. Adjust salt and simmer for ten minutes or till the required consistency is reached. Add cream and mix well. Serve hot garnished with coriander leaves and topped with the remaining butter.
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