Secret Dham Recipe: Better than any Restaurant

Step 1 (Rajma): Pressure cook the soaked Rajma with salt and a pinch of turmeric for 4-5 whistles until soft but not mushy.

Step 2 (The Base): Heat mustard oil in a heavy-bottomed pot (traditionally a "Charoti" or brass pot). Let it smoke, then cool slightly.

Step 3 (Whole Spices): Add the whole spices (bay leaf, cinnamon, cloves, cardamom). Sauté for 30 seconds until aromatic.

Step 4 (Cooking Yogurt): This is the secret step. Add the whisked yogurt slowly while stirring continuously on medium-low heat. You must keep stirring until the yogurt comes to a boil to prevent it from splitting.

Step 5 (Reduction): Cook the yogurt until it reduces to half its volume and the oil starts to separate from the sides. It should turn into a thick, yellowish-brown paste.

Step 6 (Simmering): Add the cooked Rajma, coriander powder, fennel powder, and salt. Add a little water if it is too thick.

Step 7 (Slow Cook): Simmer on low heat for 30-40 minutes. The longer it simmers, the better the flavor. Add ghee at the end for richness.

Step 8 (Serving): Serve hot with plain steamed rice. In a traditional Dham, this is served on "Pattals" (leaf plates).