Daal makhni

Ingredients:-

Oil 1 tbsp
Butter 50 gms
Salt As per taste
Chopped onion 1 cup
Chopped tomato ½ cup
Red chili powder 1 tbsp
Fresh cream ½ cup
Garam masala powder 1 tsp
Chopped garlic 1 tbsp
Chopped ginger 1 tbsp
Rajmah 25 gms
Cumin seeds 1 tsp
Black Urad dal whole 100 gms.

Direction:-
1.wash and soak black urad whole and rajmah overnight in 5 cups of water.

2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.

3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.

5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes. ( Slower it is cooked better the taste and the consistency of the dal.

6. Add fresh cream and let it simmer for 5 minutes.
Serve it with Naan, Rice or Roti and enjoy !

Ingredients :
250 gm mung, masoor and
arhar dals
3 eggs (boiled)
1 onion
1 tomato
1″ piece of ginger
4 pods of garlic
½ tsp turmeric powder
4-5 tbsp mustard oil
salt to taste

Method :
Soak the 3 dals in water for half and hour.
Add water, salt and turmeric and cook till the dals are soft. Keep aside.
Peel the boiled eggs and prick lightly with a fork.
Grind the onion, tomato, ginger and garlic into a paste.
Heat the oil and fry the onion and tomato paste till they are a light golden brown.
Add the boiled eggs and continue to cook over a low flame for 1-2 minutes, stirring very gently.
Once the onion paste is dark brown and the eggs a light golden in colour, add one cup of water.
Mix gently and bring the curry to the boil.
Lower the flame and mix in the cooked dal.
Stir gently and allow the dal mixture to come to the boil.
Serve hot.