Dal Makhani By lekhavinod

Make sure while frying the onions & the asafoetida & garam-masala that you don't burn them .only a bit of frying is necessary.

Preparation Time: 15 min
Cooking Time: 30 min

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2 cups masoor dal (split red lentil)
1 big tomato
5 green chillies
8 cloves garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1/4 tsp chilli powder
a pinch of garam masala
mustard seeds ( rai / sarson) for tempering
cumin seeds (jeera) for tempering
1 bayleaf (tejpatta)
curry leaves (kadi patta)
5 to 7 red chillies
oil
water as required
salt as required
ghee
black pepper (kalimirch) powder to taste
1 big onion
ginger (adrak)
coriander (dhania) leaves
a pinch of asafoetida (hing)
5 green chillies

1. First boil the dal in a non-stick ware with 4 cups of water,1/2 tsp of turmeric powder ,1/4 tsp of chilli powder until it is cooked & turns out to be soft.
2. After we find that the dal is cooked slice the tomatoes & add it to the dal. keep it in simmer until the juice of it has been absorbed & it becomes into thin slices.
3. The dal must have become thick by that time.add the salt & pepper powder & simmer again.
4. Meanwhile grind the ginger,garlic & green chillies into a paste.
5. After that shallow fry them for about 2 min in low flame & add to the dal in simmer.
6. Chop the onions & fry them till they turn brown & also the mustard seeds, jeera,curry leaves,red chilli & bay leaf with a pinch of asfoetida & garan masala powder& add to the dal when a flavour of all these come.
7. Sprinkle some coriander on top of the dal.
8. When the dal becomes thick remove from the flame
9. Serve hot with chappatis.