Dhal Makhani

Black urad dhal – 4 to 5 handful

Onion- 2 big size

Tomato- 21/2 to3

Ginger – small piece

Garlic- 4 cloves

Cashews – 3 tsp

Turmeric- 1/2 tsp; 

chilli powder- 1 tspn

Coriander powder- 1/2 tsp; 

Jeera powder – 1/4 tsp

Garam masal- 1/4 

Bay leaves -1

Cloves – 3, cinnamon – 1 piece

kastoori methi – 1 tsp

Salt, hing

Sugar -1 tsp ( optional)

Fresh creme – 1/2 laddle ( if not milk)

Butter – 4 tsp

Oil – 1 to 11/2 tbsp

Soak the black urad dhal in water previous night and pressure cook the next day for 3 whistles. In a kadai, add oil and butter and add onion. When the onions are cooked , add ginger, garlic, saute , add tomatoes and cashews. Cover and cook till the tomatoes are soft. Cool the mixture and grind it to a puree. In a kadai, add oil and butter , add bay leaves, cinnamon and clove , add the puree and cook till the oil separates. Add turmeric, chilli powder, garam masala, coriander powder, jeera powder, saute . Add the pressure cooked urad dhal, mash it. Add water to bring it to a required consistency. Add salt and let it cook for sometime. Add kastoori methi crushed. Finally add fresh creme , mix well and switch off the flame immediately. Serve with chapathis.

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