Ingredients

• channa dal - 1 cup(200 g)
• makhana - 1 cup
• vegetable oil - 8 tbsp
• jeera - 1/2 tsp
• tejpatta(bay leaves) - 2
• Garam Masala:
• cloves - 4
• green cardamoms - 2
• cinnamon - 1" thin strip
• onion - 1 medium size (finely chopped)
• ginger garlic paste - 1 heaped tbsp
• tomato - 1 medium (chopped)
• Powdered Masala:
• haldi powder - 1/2 tsp
• red chilli powder - 1 tsp
• garam masala powder - 1 tsp
• dhania patta - a bunch(chopped finely)
• sugar - 1/2 tsp
• desi ghee- 2 tbsp
• salt to taste

How to Make Chana Dal Makhani

• Boil the dal with salt and haldi powder in 750 ml water. Pressure cooking on medium flame for 8 minutes after it whistles is a good measure of time.
• Dal should become tender but not so much that it breaks after boiling.
• The dal structure must remain intact.
• Heat 2 tbsp desi ghee in a karahi or thick frying pan.
• Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
• Transfer the fried makhana to a dry vessel.
• Heat the oil in the karahi. Put jeera, tejpatta, garam masala into it.
• When the jeera begins to splutter, add chopped onion.
• Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
• Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
• This is done so that the dal consistency remains smooth.
• Add the ginger garlic juice to the onion being fried in the karahi.
• Saute for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
• Saute for 3 minutes. Put the chopped dhania patta, and the boiled dal. Stir and boil the whole thing for a minute.
• Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
• Serve with pulao/plain rice along with aloo ki bhujia and papad.