Dal Makhani

• Yellow pigeon peas or Toor dal - ½ cup


• Split green gram or moong dal - ½ cup


• Onion – 1 No. (Grated)


• Green chilies – 2 No (sliced)


• Ginger grated - ¼ tsp


• Coriander finely chopped - ½ tbsp


• Cumin seeds - ½ tsp


• Red chilly powder - ¼ tsp


• Butter - 3-4 tbsp

1. Wash both the dal well and soak it for 30 minutes.


2. Now pressure cooks it till soft but not overcooked. (Approx. 3 whistles)


3. While hot, mash a little with the back of a spoon.


4. Heat butter in a deep pan. Add cumin seeds, allow spluttering.


5. Add onion, ginger and green chilies.


6. Stir fry till soft, add masalas i.e. red chilies and salt , now add dal, mix well.


7. Bring to a boil. Simmer for 3-4 minutes.


8. Garnish with chopped coriander and lemon juice.


9. Serve hot with rice, rotis, etc.