Daal Makhani

Ingredients

• Sabut urad ki daal (Whole Black Gram) 2 cups (360 g)
• Water 8 cups (almost 2 litres)
• Salt, to taste or 2 tbsp
• Ginger, finely sliced 1 tbsp
• Butter 2 tbsp +
• Oil 1 tsp
• Kala Jeera (Black Cumin) 2 tsp
• Kasoori methi (dried methi/fenugreek leaves) 1 tsp
• Tomato puree 2 cups (made from 2 kg tomatoes)
• Chilli powder 1 tsp
• Sugar 1 tsp
• Cream 1 ½ cups (360 ml)
• Green chillies, slit 2, for garnish

Preparation

• Cook the daal tender along with the water, 1tbsp salt and the ginger. If using a pressure cooker, add 4-5 cups water, and cook for 8 minutes after the hissing sound. When cooked adjust water to make it into a dropping consistency.

• In a heavy based pan, heat the butter and oil and add the kala jeera and the methi. When the seeds begin to splutter, add the tomato puree, the remaining 1 tbsp salt, chilli powder, sugar and stir-fry over high heat, till the fat separates.

• Add the cooked daal and bring the whole mixture to a boil. The consistency should be such that the daal should move around freely when stirred, other wise add a little water. Simmer, uncovered, till well blended.

• Add the cream, and when the cream is heated through serve garnished with the green chillies.