Wash the black gram, chana dal and rajma properly and soak overnight. Next morning, drain the water and wash the dals/rajma. Place in a pressure cook with about 5 cups of water, salt and ¼ tsp turmeric and cook until soft. Remove into a bowl and reserve the cooking liqueur.

Take about half cup of the boiled dals/rajma and grind to paste. Keep aside.

Chop onions, tomatoes, ginger, garlic and coriander leaves. Slit the green chilli.

Heat 2 tbsp ghee in a pan and add a teaspoon of cumin seeds. Sauté and then toss in 1 tbsp of chopped and pounded ginger, 1 tbsp of finely chopped garlic and a pinch of asafoetida. Sauté till the garlic turns slightly brown.

Add chopped onions and green chilli and sauté for 2-3 minutes till the onions turn soft.

Add chopped tomatoes and cook covered for 7-8 minutes until soft.

Add turmeric, chilli powder and garam masala powder. Mix well. Add the cooked dal and dal paste. Combine well and adjust the salt.

Add about ½ cup dal liqueur and cook covered till you get a thick consistency. Keep stirring in-between to prevent the dal from sticking to the bottom of the pan.

Add 1 tsp of butter on top. Garnish with coriander leaves and serve hot.