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Dal:-

Whole Urad Dal/ black gram: 1 cup
Moth Dal: 1/4 cup
Rajma: 1/4 cup
Water: 5 cups
Ginger garlic paste: 4 inch ginger + 8-10 cloves garlic
Onion: 1 large (finely chopped)
Tomatoes: 2 Hybrid + 2 Desi
Green chilli: 4
Moti elaichi/ black cardamom: 1
Salt: to taste

-A day before, wash the urad dal vigorously, scrubbing it together till the water runs clear, soak in clean water overnight.
-Wash and soak the rajma as well. The next day wash the Moth dal as well.
-In a pressure cooker add the strained dals, water, chopped onions, ginger garlic paste, tomatoes, chopped green chillis, black cardamom and salt to taste.
-Cover and set on high heat till 1 whistle, reduce the heat to low, cook for 30 minutes. Once the time is up, turn off the heat and let the pressure release.

Tadka:-

Ghee: 4 tbsp
Jeera/Cumin: 1/2 tsp
Coriander powder: 1 tbsp
Degi mirch: 1/2 tsp
Tomato puree: 100 ml
Kasoori methi: 1 tsp
Yellow butter: 3-4 tbsp
Fresh cream: 50-60 ml (can be increased as per taste)
Garam masala: 1/2 tsp
Green chillis: 2 (slit in half)
Ginger juliennes: 1/2 inch

-Heat ghee in a pan on medium heat, tilt the pan on a side, reduce the heat to low. Add all the dry spice powders, shake the pan to fry the spices.
-Add the tomato puree after 15-20 seconds. Mix it up all together. Cook on low heat till it turns jammy and the ghee separates.
-Add the tadka back into the dal cooker. Mix and let it cook on low heat stirring regularly.
-Add in the slit green chillis, ginger juliennes, Kasoori methi and garam masala.
-Stir and incorporate everything, check for seasoning, keep on cooking on low till the desired consistency is achieved.
-Serve hot, topped with more cream and butter, along with some mirchi lachha parantha.

Mirchi Parantha:-

Atta/ Wholewheat flour: 500g
Maida: 50g
Water: 375 ml
Salt: large pinch
Oil: 2 tbsp
Ghee: for layering

-Mix atta, Maida, water and salt in a large bowl, till a shaggy dough forms. Add 1 tbsp of oil and Knead till the dough is smooth and not sticky at all.
-Coat with another tbsp of oil and cover with a damp cloth for 30 minutes at least.
-Divide the dough into 7-8 equal pieces, shape them into tot round balls. Cover with a damp cloth.
-Roll out a ball as flat as possible using dry atta. Spread melted ghee on top, some salt optionally and sprinkle some dry atta.
-Fold the edges in a zigzag fan patterns, stretch the dough out slightly, roll it up into a spiral disk, with the layers facing out.
-Apply toppings of your choice, in this case chopped green chilli and red chilli powder. Roll it out into a slightly thick parantha.
-Heat a tawa on high. Lay the parantha on it, flip after 20 seconds. Apply a spoon of ghee on each side. Cook till crispy, while making sure to press the surface with a spatula.
-Using your hands, crush it slightly before serving to expose the lachhe.

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