For Black Dal:

1. Pressure cook dal, till soft and mushy.
2. Beat a bit, to crush lightly, Keep aside.
3. Heat ghee in a pan, add add onion, ginger, garlic, stir fry.
4. Add tomato, all masala powders, sugar, salt.
5. Add half cup hot water, bring to a boil.
6. Simmer till thick and smooth.
7. Add 1 tbsp. cream or malai, cook till whiteness goes.
8. Keep aside till required,

For Veggie Wrap:

1. Heat � ghee, add onion, asparagus fingers, stirfry for a minute.
2. Take off fire, allow to cool.a bit.
3. In a tiny bowl, mix in remaining oil, all other dry masala, salt.
4. Take one chappati at a time, right side up, on a work surface.
5. Apply half mixed masala over chappati.
6. Place half aparagus mixture along centre.
7. Wrap into a tight roll. Repeat for other chappati.

To Proceed:

1. Pile rice in center of warmed platter.
2. Make an indentation in the middle like a shallow well.
3. Pour hot dal into this well.
4. Place one wrap on either side of platter.
5. Garnish with crudit�s of carrots, celery, tomato, onions, etc.
6. Serve fresh and hot.

Variations:

• Use tortillas in place of chappatis, use other veggies of choice instead of asparagus.
• Use sticky or thick grained rice instead of basmati, use moong or masoor dal, instead of black urad as per individual choice.

Making time: 30 minutes
Makes: 1 platter
Shelflife: Best fresh