KAALI DAAL (BLACK LENTILS) - DAAL MAKKHANI

Ingredients:

1 cup split urad daal (black lentils)

2 large onions sliced thin

2 green chillies slit

Salt to taste

A pinchof asafetida

2 large tomatoes chopped into cubes

2" piece of ginger jullienned

1 tbsp garlic minced

2 tsps coriander powder

1 tsp cumin powder

1/2 tsp red chilli powder

1/2 cup thickened/ double/ heavy cream, whisked

2 tbsps vegetable/ canola/ sunflower cooking oil

2 tbsps ghee

1 tsp cumin seeds

Preparation:

·         Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.

·         Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.

·         In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.

·         Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.

·         Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.

·         Pour in the whisked cream and mix well. Turn off the fire.

·         In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.

·         Pour this into the lentils (it will all sizzle) and mix well.

·         Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naan