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Dal Makhani

Ingredients

1 cup of Masoor Dal (Lentil Dal)
1 Onion ( 2 if the size is small)
1 Tomato
5-6 Green Chillies (add the chillies according to your taste)
2-3 tbsp of Vegetable oil.
2-3 tbsp of Ghee
1/2 tsp of Garlic paste
1 tsp of Shazeera (Kala jeera or Caraway seeds)
2 Cardamom
2 Cinnamon
Chilli Powder (add it only if necessary)
Salt to taste
2-3 cups of water.

Method:

1. Cook the Massor Dal (Lentil Dal) in a pressure cooker till you listen 2 whistles and then keep it aside. Do not overcook the Dal.
2. In a pan heat the oil. When hot add the garlic paste and let it fry for a while. Later add the onions & green chillies. Fry them till they are golden brown.
3. And then finally add the tomatoes. When onions, green chillies & tomatoes are well cooked keep them aside & allow this mixture to cool.
4. Once the mixture is cool grind it into a smooth paste and keep it aside.
5. Also grind Shazeera & Cinnamon into fine powder separately and keep it aside.
6. In another pan add ghee & heat it. Once hot add cardamom and then the powdered mixture of Shazeera & cinnamon.
7. Allow it to splutter.
8. Then add the cooked massor dal along with 2-3 cups of water (You can add more amount of water according to the consistency you want).
9. Bring it to boil. And then add the fine smooth paste (onions + green chillies + tomatoes) to the masoor dal.
10. Stir the whole mixture well & boil for about 5 minutes.
11. Finally add the salt. (Add chilli powder only if the spicy taste is reduced otherwise it's not required). Garnish with coriander & serve hot.

Preparation time : 30-40 min.
Servings : 4.