Jammu Maa Ki Dal Black Urad Slow Butter Overnight Dogra

Method

1. 1

   Drain soaked lentils and beans. Pressure cook together with 4 cups water for 5 to 6 whistles.

2. 2

   Or boil 60 to 90 minutes. Partially mash — some whole beans should remain.

3. 3

   Heat 3 tbsp butter in a pot. Add cumin — sizzle.

4. 4

   Add onion — cook 10 minutes until golden. Add ginger-garlic paste — 3 minutes. Add tomatoes — cook 10 minutes until oil separates.

5. 5

   Add turmeric, red chilli powder and coriander powder. Cook 3 minutes.

6. 6

   Add partially mashed cooked lentils with their liquid. Stir. Add salt.

7. 7

   Simmer on the lowest heat for 2 hours stirring every 20 minutes.

8. 8

   Add water to maintain a thick pourable consistency. The longer it cooks the better.

9. 9

   Add 1 tbsp butter. Stir. Add garam masala.

10. 10

    Finish with 2 tbsp fresh cream. Stir once. Serve with roti or rice.