Dal Makhani

Ingredients

Main	Spices/Tadka	Generic
1 cup Rajma	3-4 Green Chillies	Butter
1 cup Whole Urad Dal	1 clove Garlic	Salt
1 medium Onion	1 tbsp Grated Ginger	Sugar
2 large Tomatoes	Cinnamon
Fresh Cream	3-4 Cloves
	5-6 Elaichis
	1 tbsp Dhania Jeera
	2 Bay Leaves
	1 tsp Turmeric
	1/2 tsp Aamchur
	1 tsp Red Chilli Powder
	Fresh Dhania

Method
Soak the dals overnight in wtaer and pressure cook them in 3 cups water for about 4 whistles.
Lightly roast a 1-inch stick of cinnamon, elaichi and cloves and grind them into a fine powder.
Finely chop the onion and tomatoes.
Grind the ginger, garlic and green chillies into a thick smooth paste.
In a heavy bottom pan, add 2-3 tbsp butter and melt.
Add the ginger-garlic-chilli paste and saute until it loses the raw smell.
Add the bay leaves and onions and saute until pink.
Add the tomatoes and cook until mushy.
Add turmeric, dhania jeera, red chilli powder, aamchur, 1/2 tsp of the cinnamon-elaichi-clove masala and another tbsp butter and blend well.
Cook this on medium low heat until the ghee starts to separate.
Add the cooked dals and a cup of water and bring this to a boil.
Once boiled, simmer on very low heat for about 30 minutes covered to let the lentils soak in all the flavour.
Garnish with fresh dhania, cream and some ginger shavings and serve hot with roti/naan/rice…