Dal Makhni

Preparation time: 10 minutes   

Cooking time: 45 minutes

Serves 6

Ingredients:
1/3 cup split lentil
1/3 cup split Bengal gram
¼ cup split green gram
¼ cup split red gram
50 gms. of butter
½ tsp. ginger finely chopped
2 tbsp. finely chopped coriander leaves
1 green chili finely chopped
3 tbsp. whipped fresh cream.
1 tsp. salt
¼ tsp. chili powder
¼ tsp. garam masala
½ tsp. garlic finely chopped
3 tomatoes, blanched, peeled and finely chopped
Method:
  1. Wash and soak all the pulses together for 15 minutes. Then drain the soaked pulses and put them in the pan of the cooker without the cooking plate. Add 5 cups of water, cover with the lid and switch to 'cook mode'. After 35 minutes manually switch to 'warm mode'. Whip the pulses to a paste.
  2. Then in a kadai melt the butter and add ginger, garlic and green chilies. Then add tomatoes and fry till the tomato mix bubbles. Then add garam masala, chili powder and salt. Mix well and fry for 2 more minutes.
  3. Add the contents of the kadai to the dal paste, mix well and switch to 'cook mode'. Cook for 10 more minutes and then switch off.
  4. Garnish with chopped coriander leaves and whipped cream.
  5. Serve hot with Reshmi Paratha.