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Wash the kidney beans and the whole gram
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Soak them together in a bowl filled with 6 cups of water.
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When you are ready to cook, Drain the water, give them a quick rinse and put them in a pressure cooker with 5 cups of water.
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Once the water comes to a boil, skim off any foam that floats up.
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Add in the onions, garlic, ginger and mustard oil, close the lid and wait for it to make some noise.
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As soon as the steam coming out through the vent makes a noise, lower the heat to medium and let it cook for 15 minutes.
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Remember - medium heat.
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After 15 minutes, switch off heat and let the dish rest. It will release the steam on its own in about 20 minutes.
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Ten minutes before you are ready to serve, heat the ghee in a largish pan and add in cumin and wait for it to crackle.
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Add in the tomatoes and cook until the fat floats to the top. Now add in the chilli powder, coriander powder and salt.
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Mix it in and let it cook on a low heat for a minute.
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Tip in the Dal from the cooker and mix it in. You won't need to mash up the dal and you must not.
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Cover and cook for another 5 minutes. Serve hot with a dash of cream on top.