This recipe was given to me by one of the chefs at Peshwari ITC [Baroda]. They cook this dal for 24 hours on the tandoor and that is how it gets its barbecued taste. So to cook at home the trick is to overcook it for more than its usual time.




1 cup whole urad dal (soaked overnight or preferably for 24 hrs)

2 tbsp kashmiri rajma (soaked overnight)

1 to 2 tbsp white makhan [accordingly]

1 cup tomato puree [about 6 large tomatoes]

2 tsp garlic paste

1 tsp ginger paste

1 to 2 tbsp red chili powder [accordingly]

Salt to taste


In a pressure cooker heat the makhan, and add the ginger and garlic paste and tomato puree. Cook till the oil from the makhan separates. Add the chili powder and salt and cook for a few seconds. Add the dal and rajma with 3 to 4 cups of water and let it cook for 5 whistles or more on low heat. Close the gas and let it stand. After all the air escapes from the cooker, open the cooker and mash up all the dal with a hand masher. If the dal is not getting mashed then  it is not cooked well. Then add a few more cups of water and let it cook for a few more whistles [the cooking time of the dal differs from quality to quality of dal]. Once the dal is well done it will be very easy to mash and will look like the one in the picture.

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