Daal Makhani

Ingredients

• 2 cups (360 grams) Sabut urad daal  (black gram lentils)
• 8 cups (almost 2 lts.) Water
• 2 tbsp Salt
• 1 tbsp Ginger, finely sliced
• 2 tbsp Butter
• 1 tsp Oil
• 2 tsp Shahi zeera (black cumin seeds)
• 1 tsp Kasoori methi  (dried fenugreek seeds)
• 2 cups Tomato purée
• 1 tsp Chilli powder
• 1 tsp Sugar
• 1½ cups(360 gms)
• 2 Green chillies, slit lengthwise

Preparation

• To the daal, add water, 1tbsp salt and ginger. Cook until daal becomes tender.

• In a heavy based pan, heat butter and oil, add shahi zeera and kasoori methi. When they begin to splutter, add tomato purée, remaining salt, chilli powder and sugar. Stir fry over high flame, till the oil separates.

• Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to stimmer, uncovered, till well blended.

• Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies.