Method of Preparation:
Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Serve hot with daal.
Soak rajma and Urud dal in water overnight. Chop onions and tomatoes finely. Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil and saute onions till golden brown. Add ginger-garlic paste and tomatoes. Add all the masalas, the cooked rajma and dal with required salt. Simmer till the gravy becomes thick. Pour over cream and ghee. Garnish the dal with coriander leaves and slit green chillies.