Urad Dal/Dal Makhni

Ingredients

• Soaked Black Gram (Urad Dal) - 1½ mug (washed until water runs clear; boil in ~1000 ml water with 1 tsp salt & a pinch of bicarbonate soda for ~35 to 40 min until soft & slightly mushy)
• Oil (Sunflower or own preference) - 1 to 2 tbsp
• Ghee / Butter - 2 to 3 tbsp
• Finely chopped white onions - 1 large
• Finely chopped garlic - 1 tbsp
• Finely chopped ginger - ½ tbsp
• Finely chopped green chilli - ¼ tbsp
• Sashi’s Garam Masala - 1 tbsp
• Turmeric - ½ tsp
• Red chilli powder - 1 tsp
• Passata sauce - 150 g or 2 fresh tomatoes finely chopped
• Yoghurt or cream - 2 tbsp

Cooking Method

1. Heat oil and ghee in the pan and gently fry the onion on medium heat for ~10 to 12 minutes until soft.
2. Add garlic, ginger, and green chilli; mix into the onions and cook 1 to 2 minutes.
3. Add Sashi’s Garam Masala, red chilli powder, turmeric; cook on low–medium for 2 to 3 minutes.
4. Add passata or chopped tomatoes; stir for 3 to 4 minutes on medium until oil rises on top.
5. Prepare the boiled urad dal mixture by whisking until the dal is separated and mushy. Add it into the pan and mix well with the masala mixture (add more salt if needed).
6. Reduce heat to low and cook for ~60 minutes, stirring occasionally.
7. Once cooked, stir in the yoghurt or cream and mix well. Before serving, sprinkle extra Sashi’s Garam Masala on top if desired.