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Servings - 2 - 3
INGREDIENTS
Black gram lentils - 250 grams
Water - 2100 milliliters, divided
Ghee - 40 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Ghee - 50 milliliters
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Tomato puree - 175 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Tandoori masala - 1 teaspoon
Salt - 1 teaspoon
Hot water - 150 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Butter - 30 milliliters
Fresh cream - 80 milliliters
PREPARATION
1. Take a bowl, place a stainer on it.
2. Add 250 grams black gram lentils, 800 milliliters water and wash it properly.
3. Transfer this into a bowl, add 500 milliliters water and soak for 3 - 4 hours.
4. Take a pressure cooker, add the soaked dal, 800 milliliters water, 40 milliliters ghee, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
5. Cover it with lid and cook until you hear 6 - 7 whistles.
6. Remove it from heat and keep aside.
7. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 tablespoon ginger paste, 1 tablespoon garlic paste and stir for 1 - 2 minutes.
8. Then, add 175 grams tomato puree and mix it well.
9. Add 1 teaspoon red chili, 1 teaspoons coriander powder, 1 teaspoon tandoori masala, 1 teaspoon salt and mix it well.
10. Now, add the dal in it and mix it again.
11. Cook for 20 - 25 minutes on medium heat.
12. Add 150 milliliters hot water and mix it well.
13. Then, add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
14. Cook for another 20 - 25 minutes on medium heat.
15. Add 30 milliliters butter and mix it well.
16. Now, add 80 milliliters fresh cream and mix it well.
17. Remove it form heat.
18. Garnish with butter.
19. Serve hot.