Name: Makhni Dal..........restaurant style recipe by Santosh Bangar at BetterButter
Prep time: 370 min
Cook time: 50 min
Total time: 420 min
Yield: 5
Ingredients: sanity urd dal-150gm; rajma-50g; ginger-10g; green chili-2; Salt to taste; For Tadka; Ghee-50gm; garlic-2-3gloves; zeera-1tsp; hung-pinchof; tomato puree -100gm; red chili powder-1tsp; for finish; BUTTER-50GM; cram30gm; garam masala-tap; ka Siri methi-1tsp

Ingredients Serving: 5

sanity urd dal-150gm
rajma-50g
ginger-10g
green chili-2
Salt to taste
For Tadka
Ghee-50gm
garlic-2-3gloves
zeera-1tsp
hung-pinchof
tomato puree -100gm
red chili powder-1tsp
for finish
BUTTER-50GM
cram30gm
garam masala-tap
ka Siri methi-1tsp

Instructions

Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Change the water
Chop the garlic, ginger and green chillies finely. Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. mash the lentils lightly with the back of a ladle.
heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and stir until they crackle.
Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute allowing the puree to dry out a lit
Stir in the chilli powder. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the butter and cream. Simmer gently for 30 minutes
Add the garam masala and kasuri methi
serve decorate cream on top

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