Name: Dal Makhani recipe by Sujata Limbu at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 200 grams split urad daal; 2 large sized onions, thinly sliced; 2 large sized tomatoes, finely chopped; 1-2 green chillies, slit; 5-6 garlic cloves, minced; 2 inch piece of ginger, minced; 1/4 tsp turmeric powder; 1 tsp cumin powder; 2 tsp coriander powder; A pinch of asafoetida; 1 tsp cumin seeds; 2 tbsp vegetable oil; 2 tbsp ghee; 130 ml heavy cream, whisked; Salt to taste

Ingredients Serving: 4

200 grams split urad daal
2 large sized onions, thinly sliced
2 large sized tomatoes, finely chopped
1-2 green chillies, slit
5-6 garlic cloves, minced
2 inch piece of ginger, minced
1/4 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
A pinch of asafoetida
1 tsp cumin seeds
2 tbsp vegetable oil
2 tbsp ghee
130 ml heavy cream, whisked
Salt to taste

Instructions

Soak the dal in a bowl of water, preferably overnight or for a minimum of 2-3 hours.
Boil this soaked dal along with 1 sliced onion, green chillies, asafoetida and salt to taste. Let it cook till it is tender.
In a pan, heat the oil and fry the left over onion till it is soft. Then add the ginger and garlic together, fry them for a minute. Next add the powder spices and tomatoes, fry this mixture for another 5 minutes.
Now add the softened dal mixture into this pan, also pour in enough water to make a thick gravy-like consistency and mix it well. Simmer for 10 minutes.
After this time, pour in the whisked cream and mix it well together. Turn off the stove.
In another small pan, heat the ghee and add the cumin seeds and cook till they splutter. Pour this into the dal makhani and mix it well together.
Serve this dish hot with a side of butter chicken and naans.

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