Dham

**Soak the legumes:** Soak rajma overnight and chana dal for 2 hours. Pressure cook rajma separately for 5–6 whistles until tender. Pressure cook chana dal and moong dal together for 3 whistles.

**Prepare the curd base:** Whisk curd until smooth. This is the base for the Madra (curd-based curry), a key component of Dham.

**Make the Madra:** Heat 2 tbsp ghee in a heavy pan. Add cloves, black cardamom, and bay leaves. Add sliced onions and cook until golden. Add ginger-garlic paste and cook for 2 minutes.

**Build the Madra gravy:** Add whisked curd slowly on low heat, stirring continuously to prevent curdling. Add turmeric, coriander powder, and red chilli powder. Cook on low heat for 10 minutes, stirring frequently, until the ghee separates.

**Add rajma to Madra:** Add the cooked rajma to the curd gravy. Simmer for 10 minutes until the beans absorb the flavours. Season with salt and anardana powder.

**Prepare the dal:** Heat 1 tbsp ghee in another pan. Add cumin seeds, then add chopped tomatoes and green chillies. Cook for 5 minutes. Add the cooked chana dal and moong dal, season with turmeric and salt, and simmer for 8 minutes.

**Make the aloo:** Boil and peel potatoes. Heat 1 tbsp ghee, add cumin seeds, add potatoes and toss with turmeric, coriander powder, and salt. Cook for 5 minutes.

**Prepare the boor ki kadi:** Mix leftover dal with curd and spices to make a thin kadhi-style accompaniment.

**Assemble the Dham thali:** Serve steamed rice as the base. Arrange Madra (rajma in curd gravy), dal, aloo, and sweet rice (meethe chawal) alongside. Traditionally served on leaf plates.

**Garnish and serve:** Drizzle ghee over each component and garnish with fresh coriander. Serve hot as a complete festive meal.