Benefits
1. It has no preservatives.
2. It has no added colours.
3. It has no added flavours.
How to Use
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.
Ingrediants
Coriander, Cumin, Black Cardamom, Black Pepper, Red Chilli Powder, Turmeric Powder, Asafoetida, Clove, Star Anise, Common Salt, Dry Mango, Dry Ginger