Name: Masoor Dal Makhni recipe by Sindhu Murali at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: Whole masoor dal - 1 cup; Ginger- 1" piece (sliced); Green chillies - 2 (slit vertically); Onion - 1 (finely chopped); Tomato - 1 (finely chopped); Turmeric powder - 1/2 tsp; Chilli powder - 12 tsp; Ginger garlic paste - 1/2 tsp; Coriander powder - 1 tsp; Cumin seeds - 1/2 tsp; Kitchen king masala/ any garam masala - 1 tsp; Oil - 1 tbsp; Coriander leaves - to garnish; Salt - to taste; Fresh cream - 3 tsp

ABOUT Masoor Dal Makhni RECIPE

I love masoor dal for its light in the tummy effect, easy cooking time and flavor. I tried this masoor makhni recently instead of the black whole urad dal and trust me, it was just wonderful in flavor. This lentil is rich in nutritional fibre and protein, Light on the stomach and easily digestible unlike the whole black urad dal.

Ingredients Serving: 2

Whole masoor dal - 1 cup
Ginger- 1" piece (sliced)
Green chillies - 2 (slit vertically)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Chilli powder - 12 tsp
Ginger garlic paste - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Kitchen king masala/ any garam masala - 1 tsp
Oil - 1 tbsp
Coriander leaves - to garnish
Salt - to taste
Fresh cream - 3 tsp

Instructions

Soak dal for about 20 minutes. Pressure cook the dal with salt, ginger, green chilies, until soft. The dal should not turn mushy. Keep aside
Heat oil in a pan. Add cumin seeds and let it splutter. Add the onions, ginger garlic paste. Saute onions until they are lightly brown.
Add all the dry spice powders excluding the garam masala. Saute until the raw smell is off.
Top in the tomatoes. Saute until oil separates and the tomatoes should turn mushy.
Add the cooked dal. Lightly mash the mixture so that everything comes together.
Add garam masala, 2 tsps of fresh cream. Bring to a boil and switch off the heat.
Garnish with coriander leaves and more fresh cream. Serve hot with rice.

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