Navartan Korma And Madrasi Daal Sabzi by Chef Saadat Siddiqui

1. In a pan cook red chilies and add in meethi dana, mustard seeds, whole coriander and curry leaf and cook a bit more for a minute or so.
2. Now put all of the ingredients in a grinder and turn it into a grainy powder.Next add in garam masala, turmeric,salt and mix them together store in an air tight jar.

 For the madrasi daal:

1. Wash the lentils well and soak them in water for half and hour.
2. In a sauce pan add in tomatoes ,ginger,garlic and cook till they become soft.
3. Now take masoor daal, moong daal and 4 cups of water in a pan and cook on high flame. When it comes to a boil lower the flame put the lid on and cook for 30-40 minutes till everything is mixed properly.
4. Blend the prepared mixture in a food processor and with the help of a wooden spoon mash them and then add 2 tsp of madrasi daal masala, salt and the vegetables, cook the vegetables until they're done if it seems dry add a bit of water.
5. n hot oil make the baghar of caraway seeds, whole red chilies ,garlic and curry leaf.
6. After giving the daal the baghar serve with rice.