Makhni Dal from the Himalayas

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Makhni Dal from the Himalayas

 

1 1/2 cup Sabut (Black Lentils) Urad

1/2 cup Rajma (kidney beans)

1/4 cup chana (bengal gram dal) Dal

10 cups water

1 tomato chopped

1 tsp. tomato paste

1 onion chopped

1/2 tsp. asafetida

1 tsp. ginger paste

1 tsp. garlic paste

2 tbsps. butter

1/2 tsp. garam masala

salt and red chili powder according to taste

 

Clean and wash Urad, Chana dal and Rajma.

Put dal and beans in a pressure cooker and add water, ginger, tomato, garlic,

salt and red chili powder or cook dal till soft on the stove.

Place cooker on maximum heat and cook for an hour.

Do not take the steam out and allow it to cool gradually.

In a pan fry onions with 3/4 butter till golden.

Add tomato paste and cook till butter separates.

Now put Hing (asafotida) and garam masala. Fry for another minute and pour the

mixture into dal.

Just before serving add the remaining stick of butter to the dal.

Serves 4 to 5.