Masoor Dal Makhani is a dish from Punjab. Lentils are a very essential food group rich in proteins and fiber. Traditionally this recipe is made from masoor dal. The dals are cooked for hours until they get a creamy texture.
Masoor dal Makhani is a rich saucy gravy dish where whole masoor dal is cooked in a yummy, spicy and tangy makhani gravy flavoured with kasuri methi. Serve with roti, chapatti

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Ingredients:
Ginger garlic paste 1 Teaspoons
Whole garam masala (each) 4 Grams
Tomatoes 500 Grams
Kasoori methi powder 1 Tablespoons
Butter 1/4 Cup
Salt To Taste
Green chilly 25 Grams
Kashmiri red chilly 75 Grams
Cashew nuts 50 Grams
Onions 150 Grams
Sugar 1 Teaspoons
Masoor daal (whole) 1 Cup
Ginger chopped 1 inch Piece
Garlic chopped 4 Clove
Green chilly chopped 2 Numbers
Cream 2 Teaspoons

Directions:
1. Add whole garma masala in the muslin cloth and tie it .Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saut it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.

2. Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).

3. Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato.

4. Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil switch off the flame.

5. First boil the masoor daal with skin on till it is soft amp; tender, keep it aside.

6. Heat butter in a pan add chopped garlic and ginger, green chilly, saut it till raw flavour is gone, then add boiled masoor daal and makhani gravy, cook this for some time and add cream mix it well once it comes to boil then switch off the flame.

7. Serve this with roti, pulka or rice.





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Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Salt
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup
Masoor daal (whole) 1 cup
Ginger chopped 1 inch piece
Garlic chopped 4 cloves
Green chilly chopped 2 n
Cream 2 ts




Add whole garam masala in the muslin cloth and tie it .Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.

First boil the masoor dal with skin on till it is soft & tender, keep it aside.
Heat butter in a pan add chopped garlic and ginger, green chilly, sauté it till raw flavour is gone, then add boiled masoor daal and makhani gravy, cook this for some time and add cream mix it well once it comes to boil then switch off the flame.

Serve this with roti, phulka or rice.

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