Wash & Clean both the cereals nicely & soak them overnight or at least 7-8 hrs time- Next day, pressure cook the same, together with sufficient water added to it

Pressure cook them in the slow flame, for about 5-6 whistles & set aside...Keep rest other ingredients ready & handy- Blend the tomatoes & make the purée out of it- Set aside

Once done: Mash/muddle the dal well with a wooden muddler or a big ladle- set aside... Heat some oil & butter over the medium flame & add into it the tempering spices- allow it to splutter & release their nice aroma

Now, add in the chopped onions & sauté until nicely golden brown- Then, add in the 3G Paste & sauté until their raw smell goes off & are well cooked- Add in some salt as well & also the chopped green chillies

Add in now the tomato purée & sauté really well- Add some water by washing the blender jar in which it’s been puréed- Close the lid of the pan & put the flame on high- Let it cook for 10-12 mins time, stirring occasionally in between, to avoid burning at the bottom of the pan

Sauté until the oil surfaces up & separates, now, it’s time to add in the rest other dry spices- Mix everything well together until nicely combined & well incorporated

Once done: Add in the cooked dal to the same- Give everything a really good mix until nicely combined- Close the lid of the pan & let it cook for the next 10-12 mins time again, reduce the flame to low-medium at this point

Once done: Add in the garam masala & bhuna masala powders...1-2 dollops of butter, some fresh cream...some freshly chopped coriander leaves

Turn off the flame & let it sit on the oven for about another 10-15 mins time before serving it piping hot with either hot steamed rice or jeera rice 🍛...roti/naan/chapatis, etc.

Dish out on the serving platter...ENJOY...😋💁🏻‍♀️ it to the core with family and friends or known quarters...!!!