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Dal Makhani

Ingredients:

200 gms soaked black lentil(sabut urad dal)
3 tbsp Garlic water
1/4 cup butter
water as required

For tempering:

1/2 cup ghee
1 tbsp ginger garlic paste
1 tsp degi red chilli powder
1/2 cup tomato puree
1/4 cup butter
Salt to taste

For 2nd tempering:

2 tbsp ghee
1 tsp Kasuri methi
1/2 tsp degi red chilli powder
2 tbsp water
1/4 cup butter

For garnish:

2-3 butter cubes
1/2 tbsp fresh cream

Method:

Wash and soak urad dal, overnight.

In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.

Once dal is cooked add butter into it.

For tempering:

Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Saute till the tomato puree is well cooked.

Add the tempering to cooked dal and mash it.

Add butter and salt to it and cook until well combined.

For 2nd tempering:

Heat ghee in a pan, add kasuri methi, degi red chilli powder and water.

Add the tempering to the dal, add butter and give it a boil.

Serve hot in a serving bowl and garnish with cream and butter cubes and serve with roti or jeera rice.

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