Dal Maharani

Rinse Urad dal and Chana dal thoroughly under running water. Soak both dals together in ample water for at least 4 hours, or preferably overnight.

Drain the soaked dals and transfer them to a pressure cooker. Add 700 grams of fresh water and 5 grams of Turmeric powder. Cook on high heat until the first whistle, then reduce heat and cook for 20-25 minutes until the dals are very tender and creamy. Allow the pressure to release naturally.

While the dals are cooking, prepare the masala. Heat 20 grams of Ghee in a heavy-bottomed pan or kadai over medium heat.