Dal Makhani

2 cups Massor dal
2 Onions
1 Ridge gourd
3 Green Chilies
2 tsp Tomato puree/paste
1 tsp Ginger –Garlic paste
1 ½ tsp Cumin-coriander powder
½ tsp Red Chili Powder
Coriander
2” Butter stick

Soak masoor dal over night, drain and tie the dal in a muslin cloth and leave alone for 2- 3 days. It will sprout nicely. Sprouts are healthier than regular dals.

Peel and cut ridge gourd. Chop onions very finely. Addition of a vegetable in this dal is a personal choice. Gourds with water content, like ridge gourd, snake gourd or bottle gourd can also be used.

Take 4 tsp of oil in a sauce pan and add jeera and chopped onions. When onions turns translucent, add green chilies, chopped ridge gourd and sprouted dal and cook for a few minutes.

Sprouted dal cooks very easily outside, so, do not cook in a pressure cooker or it will become all mashed up.

Then add salt, turmeric, cumin-coriander powder, red chili powder and cook in medium flame for 8 – 10 minutes till they all become soft. Do not overcook.

Now add tomato paste and add enough water and bring to boil. Then, add butter stick and cook till the gravy thickens. Remove from flame and garnish with chopped coriander. Butter can be added according to personal choice.

Serve it with pulka or chapatti.

Dal makhani with pulka.