Dal Bukhara With Khasta Missi Roti

• 1 cup dal Maah ki, or Black Lentils
• 4 cups water
• 2 onions
• 4 tomatoes
• 2 inches ginger piece
• 3 cloves garlic
• 1 handful fenugreek /cilantro
• 1 teaspoon salt chilli: or to taste
• 1 teaspoon chaat masala
• 1 teaspoon cumin powder
• 1 teaspoon Garam Masala Fresh
• 1/2 cup heavy cream
• butter for serving
• 2 teaspoons cooking oil

1. Wash and soak the lentils in warm water at least for 2 hours.
2. In a pressure cooker add water, beans, salt and cook for 20 minutes on low heat till beans are tender.
3. In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger and garlic, fenugreek and cilantro.
4. Add seasoning of salt, chilli powder to taste.
5. Puree the mix (Tadka) to make a smooth paste.
6. This Tadka can be made ahead and added to boiled lentils.
7. Add this masala to cooked lentils and simmer for another 15-20 minutes (Preferably add fresh homemade garam masala - see method).
8. Add some cream to get the silky consistency and rich brown color.
9. Serve hot with few ginger julliens and a dollop of butter.

water, onions, tomatoes, ginger piece, garlic, handful fenugreek cilantro, salt chilli, chaat masala, cumin powder, garam masala, heavy cream, butter, cooking oil

Taken from www.yummly.com/recipe/Dal-Bukhara-With-Khasta-Missi-Roti-1654547 (may not work)