DAL MAKHANI/ BLACK DAL

This dal is best eaten with naans, chapathis or parathas!………..alongside some sliced raw onions! This dish is famous in North India.
The milk already gives the dal a creamy texture. So you can skip the cream. But if your feeling indulgent……..why not?

I love black Dal. But my husband hates it. So I make it only if he’s not at home. He’s on a business trip this weekend. So I immediately soaked some black dal the previous night. Cheers to more business trips! 😀 ………..What a sadist !!!! :O

INGREDIENTS:

onion, chopped – 2 small
tomato,chopped – 2
tomato puree – 3 tbsps
ginger garlic paste – 2 tbsps
green chili, slit – 1
garam masala – 1/2  tsp
red chili powder – 1/2 tsp(or more )
cumin powder – 2 tsp
coriander powder – 2 tsps
milk – 1/2 cup
karuri methi – 1 tbsp
salt
cooking cream – 2 tbsps(optional)
butter – 1 tbsp

PROCESS:

• In a pressure cooker heat some oil and saute the onions and green chili.
• saute till light brown
• Add the ginger garlic paste and saute for a minute.
• Add the tomatoes. Stir for a few minutes.
• Add the chili powder,  cumin powder, coriander powder and salt.
• add the lentils and mix.
• add approximately 2 and 1/2 cups of water and close the pressure cooker.
• it takes forever to cook this dal. about 12 whistles. so make sure there is enough water in the cooker.
• after it cools open and check if the lentils are soft and cooked. If it is then add the milk and stir for a few minutes more till you get the required consistency.
• with the back of your spatula, mash up your lentils.
• after desired consistency for the dal is reached add in the garam masala and kasuri methi.
• finally, add in the butter and switch off the flame