DHAL MAKHANI

Ingredients: 2 cups black gram lentils
8 cups water
2 tbsp salt
1 tbsp ginger-finely sliced
2 tbsp butter
1 tsp oil
2 tsp black cumin seeds
1 tsp kasoori methi
2 cups tomato puree
1 tsp chilli powder
1 tsp sugar
1 1/2 cups cream
2 green chillies-slit lengthwise


Method: To the daal, add water, 1 tbsp salt and ginger. Cook until daal becomes tender.

In a heavy-based pan, heat butter and oil, add the black cumin seeds and the kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar. Stir-fry over high flame, till the oil separates.

Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to simmer, uncovered, till well blended.

Stir in the cream and once it gets heated through, serve immediately, garnished with green chillies.