Daal Makhani

Lentil dish that is hot and full of flavor using butter and fresh whole spices.

Over the years, I have learned to use fresh and whole spices to bring out the richness in the food cooked. This not only adds taste, but also a sense of homemade cooking that reminds us of our mom's cooking.

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Serves 4 people.

Ingredients:

• 1 cup whole urad daal (black gram)

• 1/4 cup red kidney beans

• 1/2 cup of finely chopped onions

• 1/2 cup of finely chopped tomatoes

• 1 green chili slit

• 1/2 stick of unsalted butter

• 1 tsp of fresh ground ginger

• 1 tsp of fresh ground garlic

• 1 1/2 tsps of garam masala or daal makhani masala if available

• 1/2 tsp of coriander-cumin powder

• 3/4 tsp red chilli powder

• a pinch of turmeric

• salt to taste

• 1/2 lemon squeezed

• cilantro leaves for garnish

Method:

1. Wash daal and pressure cook until tender with 1/2 tsp salt. Salt helps to cook daal a little faster than usual.

2. Heat butter in a pan. Add onions and fry until translucent.

3. Add ginger and garlic paste. Fry for a minute or so before adding all the dry powders except for salt.

4. Add tomatoes and stir until all the masalas come together and butter separates.

5. Please note that red chili and green chili can be added to the daal according to spice level preference.

6. Add daal and cook for 5 minutes.

7. Garnish with finely chopped cilantro and a tsp of butter.

8. Serve with rotis.