Dal Makhani

Dal Makhani

Ingredients:

·         1 cup split urad daal (black lentils)

·         2 large onions sliced thin

·         2 green chillies slit

·         Salt to taste

·         A pinchof asafetida

·         2 large tomatoes chopped into cubes

·         2" piece of ginger jullienned

·         1 tbsp garlic minced

·         2 tsps coriander powder

·         1 tsp cumin powder

·         1/2 tsp red chilli powder

·         1/2 cup thickened/ double/ heavy cream, whisked

·         2 tbsps vegetable/ canola/ sunflower cooking oil

·         2 tbsps ghee

·         1 tsp cumin seeds

Preparation:

             Soak the urad dal in a bowl of water, overnight if possible.

·           Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, 

            asafoetida and salt to taste till they are very tender.

·           In a separate pan, heat the oil and fry the other onion till soft. Add the ginger 
            and garlic and fry for a minute.

·           Add the tomatoes, coriander, cumin and red chilli powders and fry for another 
            5 minutes.

·           Add the boiled lentils and enough water to make a thick gravy-like consistency 
            and mix well.

            Simmer for 10 minutes.

·           Pour in the whisked cream and mix well. Turn off the fire.

·           In another small pan, heat the ghee and when hot add the cumin seeds and cook 

            till they stop spluttering.

·           Pour this into the lentils (it will all sizzle) and mix well.

             Serve hot with Naans