PREPARATION

(For Dough)

1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon yogurt, 1 tablespoon oil, 80 milliliters milk and knead it into a smooth soft dough.

2. Rest the dough for 30 - 40 minutes.

(For Dal)

1. In a bowl, add 200 grams whole black gram lentil, 60 grams kidney beans, 500 milliliters water and soak for 6 hours.

2. Transfer this into a pressure cooker, add 1300 milliliters water, 1 pod black cardamom, 1 bay leaf, 1/2 teaspoon salt and mix it well.

3. Cover it with lid and cook till you hear 4 - 5 whistles.

4. Remove it from heat and keep aside.

5. Heat 50 grams butter in a skillet, add 1 teaspoon cumin, 3 pods cloves, 2 teaspoons ginger, 2 teaspoons garlic, 3 green chili and stir for 1 - 2 minutes.

6. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 200 grams tomato and saute until it turns soft and pulpy.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

10. Then, add the cooked dal in it and mix it well.

11. Add 300 milliliters water and mix it again.

12. Bring it to a boil.

13. Cover it with lid and cook for about 5 - 7 minutes.

14. Open the lid and give it a nice stir.

15. Now, add 50 grams fresh cream and mix it well.

16. Add 1 tablespoon coriander and mix it again.

17. Cook for 3 - 5 minutes on medium heat.

18. Remove it from heat and keep aside.

(For Mini Naan)

1. Take a ball from dough and flatten it with the help of your hands.

2. Add some dry fenugreek leaves on it.

3. Place it on a hot tawa and cook for 2 - 3 minutes on medium heat.

4. Place it on a baking tray.

5. Preheat the oven to 350°F/180°C. Bake for 5 - 7 minutes.

6. Remove it from oven and brush it with ghee.

7. Serve the dal in the shot glass and garnish with fresh cream and coriander.

8. Serve with prepared mini naans.