Originated from the Punjab region of India and Rajasthan, it has urad dal, rajma, cream and butter. 

This dal made in Rajasthan and Hyderabad using different recipes with toor dal or masoor dal. 

In Mahabharat, Kunti and Draupadi used to make this dal to feed the Pandavas during their exile. 

It has toor dal with eggplant, potatoes, pumpkin and tomatoes and goes well with hot pipping rice. 

Made up of toor dal, it has aamti powder, jaggery, kokam, jaggery and other spices.