Dal Makhnai

• 1 cup lentils whole urad (whole black lentil)
• 1 x salt to taste
• 1 teaspoon cumin seeds cumin seeds (jeera)
• 2 tablespoons vegetable oil
• 2 each green chili peppers cut lengthwise
• 1 1/2 cups tomato puree (passata) (you can grate tomatoes also)
• 1/2 teaspoon ginger (adrak)
• 1 teaspoon red chilis, dried powder
• 1 teaspoon coriander powder
• 1/2 cup cream or malai
• 2 tablespoons cilantro (dhania) chopped, fresh coriander
• 1 tablespoonsfresh cream for the garnish

1. Method
2. Clean, wash and soak the whole urad.
3. Drain, add 4 cups of water and salt and pressure cook for 1 whistle and then cook dal on sim gas for half an hr or until the dals are overcooked.
4. Allow the steam to escape before opening the lid.
5. Whisk until the dal is almost mashed.
6. Keep aside.
7. For the tempering, heat the oil in a deep pan and add the cumin seeds.
8. When the cumin seeds crackle, add the green chillies.
9. Add the ginger paste, chilli powder, coriander powder and tomato puree and cook over a medium flame until the mixture leaves oil.
10. Add the cream and mix well.
11. Simmer for 2 to 3 more minutes.
12. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
13. Serve hot garnished with coriander and fresh cream.

urad, salt, cumin seeds cumin seeds, vegetable oil, green chili peppers, tomato puree, ginger, red chilis, coriander powder, cream, cilantro, tablespoonsfresh cream

Taken from recipeland.com/recipe/v/dal-makhnai-53673 (may not work)