Punjabi Dal

This dal I had learned from my mother... Side dish is not needed with this dal... a bit heavy on the side... but is just superb! Jeera rice or just plain steamed rice with papad, crushed onion and achar!!! is all that you need....

Ingredients:

1. Maa ki dal / whole black urad dal  -- 1 and 1/2cup
2. Rajma / Kidney Beans  --  1/2 cup
3. Curd  --  1/2 cup
4. Onions  --  2
5. Tomatoes  --  2 small
6. Crushed Ginger Garlic  --  2 tsp
7. Green Chilli  --  2 slit
8. Turmeric powder  -- 1 tsp.
9. Chilli Powder  --  2 tsp
10. Coriander Powder  --  1 tsp
11. Punjabi Garam masala  --  1/2 tsp
12. Cloves  --  2-3 corns
13. Cinnamon  --  2 inch long stick
14. Cumin seed  --  1 tsp
15. Crushed pepper corns  --  1/2 tsp
16. Cardamom seed  --  1
17. Coriander leaves  --  few twigs
18. Salt to taste
19. Oil/ Ghee  --  2 tbsp

Method : 

• Soak both the pulses overnight i.e, at least for 8 hours.
• In a pressure cooker cook together both the pulses along with  a turmeric powder, chilli powder, coriander powder (add half teaspoon of all the three masala powder), cloves, cardamom seed, cinnamon, 1 green chilli slit and salt.
• After 4-5 whistle off the stove let it cool naturally.
• In a kadai heat some oil now add cumin seed and let it crackle. Now add chopped onions, left one slit green chilli and saute well. After it becomes soft add the crushed ginger and  garlic to it and fry well. Now add the chopped tomatoes to the onion mix. When the oil separates add the rest of the masala powder, turmeric, chilli powder, coriander and saute well.
• Now when the masala is nicely done add the dal, curd and nicely mix it. Add salt according to taste. Add the punjabi garam masala to it and you can add water to make correct gravy. At last before serving add the coriander leaves, crushed pepper and butter or ghee to enhance the taste.
• Serve it hot with steam rice.