Dal Makhani Masala

​Dal Makhani

Ingredients

§  100 gms whole black lentils /maa ki dal

§  2 tbsp rajma

§  2 tbsp channa dal

§  1 onion (pureed)

§  2 tbsp ginger juliennes

§  4 green chillies chopped fine

§  3 - 4 tablespoon ghee or butter

§  1 large tomato (ground to a paste)

§  ½ cup tomato puree /ketchup

§  1 tablespoon finely chopped coriander leaves

§  3 tsp Zaiqa Dal Makhani Masala

§  1 small teaspoon kasoori methi

§  1 tsp zeera, 2 cloves, 1 cardamon

§  ½ cup cream

§  Salt to taste

Preparation

§  Soak the lentils over night after washing it 4-5 times in water.

§  The next day, cook it with salt
and half of the mentioned ginger and green chillies on a slow flame.

§  Remove the froth that
collects on top and discard.

§  Slow cooking will take about 45 minutes. Or pressure cook for a whistle
and simmer for 15 mins. The pulses
should be soft, but not pulpy.

§  Heat butter, splutter zeera, 2 cloves, 1 cardamon, ginger and green chillies;
sauté on high. Add onion- tomato puree and fry for 5 mins.

§  Add kasoori methi leaves,
chilli powder (as per taste), Zaiqa Dal Makhani Masala and cooked dal/pulses; simmer for 5 mins. 

§  Add cream (reserve some for garnish).

Simmer for 5- 10 mins till dal is creamy, Garnish with cream, butter, ginger juliennes and coriander leaves. Serve along with naans / rotis.