Dal Makhani / Slow cooked black lentils

For 4 people

Whole black urad (black gram) soaked overnight 1 cup
Ginger 2 inch piece
Garlic peeled 15-20 cloves
Red chilli powder 1 tablespoon
Butter 100 gms
Tomato puree 1.5 cups
Garam masala powder 1 teaspoon
Fresh cream 100 ml

Soak urad in four cups of water overnight. Cut strips of ginger and make a paste of all the garlic. Cook urad in four to five cups of water along with salt, red chilli powder and ginger strips. Bring it to a boil. Reduce heat and simmer for about an hour or till it is completely cooked and tender. Alternately cook them in a pressure cooker.

Melt half the butter in a thick bottomed pan and add garlic paste and cook for two minutes, stirring continuously.

Add tomato puree, remaining butter, garam masala powder and cook for another 2-5 minutes.

Add cooked urad to this and cook on low heat for an hour. Stir occasionally and add water if required. Add salt.

When the dal is completely cooked and runny/squishy add fresh cream and simmer for another ten minutes and serve!

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