Name: Daal Mastani recipe by Faiza Mirza at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Masoor Daal (with chilka) - 100 gram; Rajma - 100 gram; Neutralite butter or ghee - 4 tsp; Zeera - 2 tsp; Onions - 1, finely chopped; Ginger garlic paste - 4 tsp; Tamarind paste - 2 tsp; Puree of 4 tomatoes; Red chilli powder - 1 tsp; Salt as required; Turmeric powder - 1/2 tsp; Fresh cream - 1/2 cup; Garam masala powder - 2 tsp; Coriander leaves and grated ginger for garnishing

Ingredients Serving: 4

Masoor Daal (with chilka) - 100 gram
Rajma - 100 gram
Neutralite butter or ghee - 4 tsp
Zeera - 2 tsp
Onions - 1, finely chopped
Ginger garlic paste - 4 tsp
Tamarind paste - 2 tsp
Puree of 4 tomatoes
Red chilli powder - 1 tsp
Salt as required
Turmeric powder - 1/2 tsp
Fresh cream - 1/2 cup
Garam masala powder - 2 tsp
Coriander leaves and grated ginger for garnishing

Instructions

Wash and soak both the dals overnight in water, next morning pressure cook the dal in 2 glasses of water with half of the turmeric powder, salt and red chilli powder till 8 whistles or dal becomes soft. Separate the daal and water and keep aside.
Heat ghee or butter in a pan, add zeera and onion and fry till onion becomes transparent. Add ginger garlic paste and green chilies, saute till raw smell goes off.
Add tomato puree, tamarind paste, salt, remaining red chilli and turmeric powder cook till oil separates.
Add boiled daals and mash with the help of a spoon. Add the leftover water. Cook for 15 mins on low flame. Add cream and garam masala powder and cook for 5 minutes.
Daal mastani is ready to serve. Serve hot by garnishing it with coriander leaves and grated ginger

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