DAL MAKHANI
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Ingerdients:
1: Black gram 100g (urad dal washed & soaked 7 to 8 hours)
2: split bengal 50g (chana dal washed & soaked 7 to 8 hours)
3: ginger 2 inch (crushed)
4: garlic 12 to 15 pieces (crushed)
5: onions 2 medium (very finely chopped)
6: tomato puree 1 cup
7: garam masala powder 1/2 tsp
8: salt 1 tsp
9: turmeric 1/2 tsp
10: red chilli powder 1 tsp (levelled)
11: butter 125g
12: cream 1/2 cup
13: green chilli 4 (sliced)
14: ginger 1 inch (jillian)
Recipe:
1: boil the soaked dal with 3 to 4 glasses of water till tender, on low to medium flame, do keep the water of the dal.
2: melt butter add ginger, garlic and fry for 2 to 3 minutes on low to medium flame.
3: now add the onions and fry till golden, on high flame.
4: then add the tomato puree, turmeric, red chilli powder, salt mix and cook on high flame till the butter comes on the surface.
5: add the boiled dal mix well, wait for a boil on high flame, then cover and cook on medium to high flame till gets thick.
6: now add green chilli, ginger, garam masala powder mix, use a masher to mash the dal but not to much.
7: add the cream mix well and simmer on low flame for 15 to 20 minutes.
8: spoon the cream on the dal and serve hot with roti or tandoori roti.
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