Dal Makhani

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Whole Moong dal	1 cup
Water	To cook
Tomato	1 big	Quartered
Onion	1 medium	Quartered
Garlic	2-3 pods
Butter	100 grams
Jeera	1 tsp
Bay leaf	1 big
Mace	1
Star anise	2-3
Black cardamom	2-3
Green cardamom	2-3
Marathi moggu	1 big	Broken
Cloves	2-3
Coriander leaves	2-3 tbsp
Jeera powder	1 tsp
Coriander powder	1 tsp
Chilli powder	½ tsp
Garam masala powder	1 tsp
Salt	To taste
Sugar	¼ tsp
Turmeric powder	¼ tsp

Method:

Wash and soak whole moong in a cup of water for 3-4 hours. Heat 50grams of butter in a cooker. Add jeera, bay leaf, cloves, marathi moggu, black and green cardamom, star anise and mace and saute once. Add the soaked dal and mix well. Add some more water (water should be more so that its easier to remove the whole garam masala later) , salt, sugar, turmeric powder and close the lid. Cook on low flame for 2-3 whistles.

Grind the tomato, onion and garlic to a smooth paste. Set it aside. Once the pressure cools down, remove the lid and remove the whole garam masala from the dal. Now add the ground paste, adjust salt, add chilli powder, jeera powder, coriander powder, garam masala, remaining butter and mix well. Bring it to a boil. Simmer for 5 minutes. Garnish with coriander leaves.

Serve hot with rice, roti, chapati….