Dham

Ingredients

• •Rajma
• •Black chana
• •Rice
• •Himachali spice blend

Steps

1. 1Soak the rajma and black chana separately in water overnight so they cook evenly the next day.
2. 2Pressure cook the rajma with salt and a little turmeric for about six to eight whistles until completely soft and creamy inside.
3. 3In a separate batch, pressure cook the black chana until tender, then simmer it with a blend of Himachali spices, ginger, and yogurt until the gravy thickens.
4. 4Cook the rice separately, either plain or lightly flavored with whole spices, until each grain is fluffy and fully done.
5. 5Prepare a yogurt-based side, such as a sweetened curry, by whisking yogurt with a little besan and sugar and simmering it gently until thickened.
6. 6Assemble the different components as a festive thali, arranging the rajma, black chana curry, rice, and yogurt preparation together on one large plate or banana leaf.
7. 7Serve warm, allowing diners to mix the components as they like in the traditional communal style.