Lalla Mussa Dal - SK Khazana

Ingredients list for Lalla Mussa Dal - SK Khazana

• 1 1/2 cups Whole black grams (sabut urad) soaked overnight and drained
• 1/4 cup Whole green grams (sabut moong) soaked overnight and drained
• to taste Salt
• 1 inch + to garnish Ginger cut into thin strips
• 2 Green chillies slit
• 5 tablespoons Butter
• 1 cup Tomato puree
• 2 teaspoons Coriander powder
• 1 1/2 teaspoons Red chilli powder
• 1/2 teaspoon Dried fenugreek leaves (kasuri methi) powder
• 1/4 cup Fresh cream
• 1/4 cup + for drizzling Ghee
• 1 1/2 tablespoons Garlic chopped

Method

1. Pour 2 cups water in a jar, add salt and mix well. Put black gram and green gram in a bowl, add the salted water, wash the pulses and drain well.
2. Heat a deep non-stick pan, add the pulses and sufficient water and cook on medium heat for 8-10 minutes. Remove the scum as it rises to the surface.
3. Drain the pulses and put into a pressure cooker. Add ginger strips, green chillies and salt. Add 6 cups water and mix. Cover the cooker with its lid and cook under pressure till 6-7 whistles are given out.
4. Heat 3 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder, mix well and sauté for 1-2 minutes.
5. Add dried fenugreek powder and mix well. Add cooked grams and mix well. Add sufficient water and mix well. Cook for 2-3 minutes. Add remaining butter and cream, mix well. Cook for 1-2 minutes.
6. Heat ghee in a non-stick pan, add garlic and sauté till golden brown. Add this in the grams, mix well and cook for a minute.
7. Transfer into a serving bowl, drizzle melted ghee, garnish with ginger strips and serve hot.