Dal Makhani

Dal Makhani

Ingredients:

• Whole black urad dal / sabut urad    1 cup
• Ghee/butter                                       1-2 tbsp
• Bay leaf/Tez-patta                             1
• Tomato puree                                    1 cup
• Ginger garlic paste                            1 tsp
• Turmeric powder                               1/2 tsp
• Finely chopped onion                        1 large
• Coriander powder                              1 tsp
• Cumin powder                                   1/2 tsp
• Kashmiri chilli powder                      1 tsp
• Water                                                  1 cup or as required
• Fresh cream                                        2 tbsp
• Hing/Asafoetida                                 1 pinch
• Garam masala                                    1/4 tsp
• Chopped coriander leaves 

How to Make:

• Soak urad dal overnight or atleast for 8 hours.
• Rinse the dal in a running water and transfer into a cooker. 
• Add 3 cups of water and some salt to taste.
• Close the lid and pressure cook on medium flame for 5-6 whistles( till the dal is cooked completely.)
• In a large kadai add a tbsp of ghee and saute bay leaf for a minute(till they turn fragrant).
• Then add finely chopped onions and saute till light brown .
• Add ginger-garlic paste and saute till raw smell 
• Now add  tomatoes puree and cook it 2-3 minutes.
• Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masala for a minute.
• Now add cream and stir for 1 min. 
• Add cooked dal and give a good stir.
• Adjust the consistency by adding 1 cup of water or as required.
• Boil for 15 minutes or more till the dal absorbs flavour and turns thick.

        Top up with butter and fresh  chopped coriander leave