A rich daal in makhani gravy
Serves 6-8

Ingredients:

½ cup sabut urad, soaked overnight in 2 cups of water
1 tsp chopped green chilies
1 tsp chopped ginger
1/3 cup yoghurt
½ tsp salt
3 tsp oil
1 green chilies, chopped
1 tsp cumin seeds
1 piece cinnamon
2 cardamoms
2 peppercorns
1 onion and 2 tomatoes, boiled until tender, pureed
1 tsp salt
5 tsp tomato puree
1 tsp red chili powder
1 tsp chaat masala
1 tsp mango powder
2 tsp sugar
1 tsp garam masala powder
½ cup milk
2 cup water
A drop red food color
Garnish

Chopped coriander leaves
Green chili and Ginger juliennes
Butter garam masala powder
Cream

Preparation Method:

1. Pressure cook the soaked deal with chopped green chilies, chopped ginger, yoghurt and salt

2. Heat the oil in a kadhai; add the cumin seeds and let it crackle.

3. Add the cinnamon, cardamoms, peppercorns and fry well. Add the green chili and ginger to it,

4. Add the tomato-onion paste and fry well.

5. Add the pressure cooked daal, the spices and salt.

6. Add the tomato puree to it and mix well.

7. Add the milk, water and color. Mix well.

8. Leave to simmer, stirring occasionally.

9. Serve hot garnished with chopped coriander leaves, green chili and ginger juliennes, garam masala powder, butter and cream.