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Ma Ki Dal (Whole Black Gram)
(5 Litre pressure cooker)

Serves: 10	Pressure Cooking Time 50 minutes
6 ½ cups water  1 ¼ cups whole black gram  ¼ cup kidney beans soaked in water for 1 hour and drained 2 medium (200 g) tomatoes peeled and chopped 5 g ginger cut into thin strips 6 flakes garlic chopped 4 green chillies chopped 2 whole dry red kashmiri chillies  4 ½ tsp salt  ½ tsp red chilli powder  1 tbsp ghee  2 tbsp ghee for Tempering 1 small (50 g) onion (chopped) for Tempering 5 g ginger (chopped) for Tempering ½ tsp red chilli powder for Tempering
Method
1 Pour water into cooker. Bring to boil on high heat. Add all other ingredients except those for tempering. Stir. 2 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 50 minutes. 3 Remove cooker from heat. Allow to cool naturally. 4 Open cooker. Partially mash dal with back of a ladle. 5 Place cooker on low heat. Simmer to obtain a creamy consistency (approximately 7 minutes), stirring occasionally. 6 For tempering, heat ghee in a pan for about 1 minute. Add onion and fry till transparent. Add ginger and continue frying till onion is golden brown. Remove pan from heat. Add chilli powder and pour over dal. Stir. Serve hot.