Mah ki Dal- Without cream

Name: Mah ki Dal- Without cream
Total time: 60 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 1 cup urad dal Whole; 1/4 cup chana dal; 1/2 cup rajma -I used red one.; 1 onion big chopped; 2 tomatoes medium chopped; 1/2 tbsp ginger garlic chilly green paste; to taste Salt chilly and red powder; 1 two cup milk day old; 1 bay leaf; 3 - 4 cloves; 4 - 5 pepper corns; 2 tsps dhaniya powder; 2 pods cardamom whole; 2.5 cups water; 1 tsp turmeric powder; 1/2 tbsp ghee; 1 tsp cumin seeds /jeers

pinksocks @cook_7828550

Mah ki dal is a mix whole urad dal [skin and all], rajma and chana dal. It is a lovely concoction which goes well with parathas or rice. It is of a thicker consistency and I love to take it right on the plate and dig in. Frankly I don't find a difference between this and Amritsari dal. :)
This punjabi dal calls for cream/malai but I have found a hack which allows me to do away with the unnecessary heaviness.
The hack I am talking about it 2 day old refrigerated milk. I keep a cup of milk far away in the fridge so that it does not get used. It needs some planning ahead but it is worthwhile.

pinksocks @cook_7828550

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Ingredients

1 mins

2-portion

1 cupurad dal Whole
1/4 cupchana dal
1/2 cuprajma -I used red one.
1onion big chopped
2tomatoes medium chopped
1/2 tbspginger garlic chilly green paste
to tasteSalt chilly and red powder
1 two cupmilk day old
1bay leaf
3 - 4cloves
4 - 5pepper corns
2 tspsdhaniya powder
2 podscardamom whole
2.5 cupswater
1 tspturmeric powder
1/2 tbspghee
1 tspcumin seeds /jeers

Saved

Steps

1 mins

1

Soak the dals over night. Boil them with the same water plus 2 cups of water. Add some salt and turmeric powder. Pressure cook it for 2 whistles on full flame and 15 minutes or until done. The chana dal will be almost mashed by now.
2

While the dal is boiling, heat ghee in a kadhai. Add jeera, cloves, cardamom, bay leaves, whole red chillies and onion. Once the onion is pink, add the ginger-garlic-green chilly paste and cook it off.
3

Add some salt, red chilly powder and dhaniya powder. Add the tomatoes and 1/2 cup water. Let it cook down on medium heat until tomatoes are completely mushed.
4

Once the dals are cooked, add the dal to the masala. Mix well and keep cooking it on medium low flame. Adjust seasoning.
5

After cooking for about 10 minutes or so, add the milk. I turn off the gas and add it. Mix well. Turn the gas on and let it bubble happily on a low heat for 15-17 minutes, stirring in between occasionally.
6

Once it thickens, serve hot.