Dhal Makhani Tamil Style

Ingredients

• - creamy black dal as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Soak whole black lentils: Wash 1 cup whole urad dal (black dal). Soak overnight. Drain.
2. Pressure cook: Cook soaked urad dal with 3 cups water, a pinch of salt and half tsp turmeric for 8-10 whistles until very soft and creamy. The dal should be almost porridge-like.
3. Fry onions: Heat 3 tbsp oil. Add 1 large finely chopped onion. Cook 12 minutes until golden.
4. Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.
5. Add tomatoes: Add 3 chopped tomatoes. Cook 8-10 minutes until oil separates.
6. Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp garam masala. Fry 2 minutes.
7. Combine with dal: Add the cooked urad dal to the tomato masala. Mix well.
8. Simmer long: Cook on low heat 15-20 minutes stirring frequently. The longer it cooks the creamier it becomes.
9. Add butter: Add 3 tbsp butter and 2 tbsp cream at the end. Stir gently.
10. Serve: Adjust salt. Tamil style dhal makhani has a slightly spicier profile than Punjabi version. Serve with roti, naan or steamed rice.