Dal Makhani and Appam + Kokum Sharbat

Ingredients

• Urad Dal (Black) - 4.5 Kg (Need 5.5)
• Rajma - 1 Kg (Need 1.5)
• Tomato - 6 Kg (Need 7)
• Butter - 2 Kg
• Fresh cream - 1 Lt
• Kasuri Methi - 100 gms
• Ginger garlic paste - 100 gms
• Garlic - 75 gms
• Palappam Mix - 7.5 Kg
• Chilli Powder, haldi, sugar, salt
• Kokum - 7 Lts

Preparation

• Mix 500 gms Palappam in 850 ml lukewarm water, 4tbsp sugar and little salt and grind in mixer for 1 minute. Keep batter aside to ferment for 1 hour
• Soak urad dal and rajma in water for 10 hours
• Add water in a vessel to cover dal completely and cook
• Add salt midway during cooking
• In another vessel, add butter, ginger garlic paste and saute, then add chilli powder and saute
• Add tomato puree and mix and cook
• Then add boiled dal + rajma mix and cook on low flame
• Add butter and cook
• Add tadka of butter and garlic and mix
• Crush kasuri methi and mix
• Finally add fresh cream and mix