Panjabi Tuvar

Ingredients:

• Pigeon pea soaked overnight 1 cup(tuvar )
• Salt to taste
• 2 tbsp ghee
• 1 medium Onions Puree
• 1/2 tsp cumin seeds
• 2 tbsp Ginger-garlic- chili paste 
• 2 tsp Coriander powder 
• 1 tsp Red chilli powder 
• 4 to 5 kadi patta
• 1/2 cup Tomato puree
• 1 tbsp Kasmiri chili powder
• 2 tsp garam masala
• 1 tsp kitchen king masala 
• 1 tbsp kethcup 
• 1/2 cup milk
• 1 tbsp oil
• 1 tbsp butter
• water as per need
• For the garnish
• 2 tbsp chopped coriander (dhania)
• 1 tsp butter or ghee

Method:

1. Drain pigeon pea (tuvar)  and wash in fresh water and put into a pressure cooker. Add 4 cups of water, salt and cook under pressure till 4-5 whistles are given out.
2. Drain and reserve the cooking liquor. In pan add oil ,tuvar And milk cook for 5 min.
3. Heat oil in another non-stick pan. Add cumin seed , kadi patta , onions and saute till light brown. 
4. Add the ginger-green chili-garlic pest and saute for a few more minutes.
5. Add tomato puree, garam Masala, kitchen king Masala , red chili powder, coriander powder, mix well cook for min.
6. Add the Boiled  with milk, salt & 3 tbsp water mix well.
7. When tuvar mix well with gravy add butter & ketchup mix well and switch off flame.
8. Garnish with coriander , butter & serve hot with rice.