I never thought I would post this recipe as I have never cooked it before this day. But somedays you just do the unthinkable. because some recipes are perfected over generations and all you need to do is to follow the path and keep the trust.
Though I never made it but over the years I had gathered enough tips and tricks to make it from various TV shows and my blogger buddy, Amrita. I especially loved Amrita's stories when she went to her ancestral home in Punjab and documented this recipe. The biggest tip was to use the stems or the dathal as they say in the local dialect.
The recipe I followed belongs to Bobby Chinn's flavour cafe Asia which I noted down in my diary many years ago. I just love how he is so down to earth takes on everything with his great sense of humour. The dish was made in a remote village alongside a mustard field. The recipe I believe is as authentic as it can get, made in a Handi and slow cooked for hours with pure ingredients, patience and love.