1.Pressure cook black grams and red beans : Add grams and beans to a pressure cooker along with 2 bay leaves, 2 black cardamoms, 4 cloves, 2 cinnamon sticks, 4 cups of water and salt to taste. Pressure cook dal on high flame till one whistle thereafter on low flame for 20 minutes.

2. Discard whole spice and mash a portion of dal : Once the pressure of the cooker releases, (this is the wow moment of the recipe, the aroma of cooked dal and whole spices will make you believe that all is good) discard the whole spices. Take ½ cup cooked dal and mash it. Add the mashed dal to remaining dal. Whisk the dal well.

3. Add milk to dal : Add ¼ tsp cornflour to 1 cup milk. Mix it well. Add the milk to dal once it has cooled down. Make sure milk is at room temperature otherwise it might curdle. Adding corn flour to milk ensures that the milk doesn’t curdle.

4. Cook onions, ginger, and garlic for the tempering : Heat 2 tbsp oil. Add 1 cup chopped onions and cook till they turn brown. Add 1 tbsp chopped ginger and chopped garlic, each. Cook till the raw smell goes.

5. Add tomatoes and spices to the tempering : Add 1 cup grated tomatoes. Cook till the oil separates. Add 1 tsp red chili powder, ¼ tsp turmeric powder, and 1 tsp coriander powder. Cook for a minute.

6. Add the tempering to cooked dal : Add the prepared tempering to cooked dal. Slow cook it for 45-60 minutes. Keep stirring the dal at regular intervals and add water as and when required

7. Bon appétit : Garnish with a handful of chopped coriander and ginger julienne, check the seasoning and consistency and serve with rice, parantha or naan. Yes, you deserve a lachchha parantha with the low cal dal makhani .