Dal Makhini

This pesky cold just won’t go away! So I need all the comfort food out there and yesterday I made this dal makhini which was just what I needed to soothe my sore throat and mind. It’s creamy, spicy, and just what you need this winter. I cooked it in ghee and added lobs of butter to up the taste quotient. Calories shmalories! Also, can we talk about ghee?? It is GOLD! If you’ve never had any, you need to get yourself a jar right away! It can easily be found at most grocery stores now!

*Recipe*

- 1 c whole black graham lentils, rinsed and soaked for 8 hours

- 3 T ghee

- 1 t cumin seeds

- 1 t asafoetida

- 1 T ginger garlic paste

- 1 c tomato pureé

- 1 t kashmiri chili powder

- 1 T coriander powder

- 1 t garam masala

- 1 t kasuri methi

- salt to taste

- 2 T unsalted butter

- 4 T heavy cream

1. Pressure cook the soaked whole black graham lentils.

2. In a seperate pan heat up 3 T ghee. When hot, add cumin seeds and sauté for 1 minute.

3. Add 1 t asafoetida and the ginger garlic paste and cook for 1 minute.

4. Add 1 c tomato pureé. Cook it until the oil separates on the sides.

5. Then add the chili powder and coriander powder and cook for 1 minute.

6. Pour the cooked lentils into the tomato mixture. Occasionally stir and cook on medium heat for 20-25 minutes.

7. Adjust the consistency by adding HOT water if needed.

8. Add the garam masala and kasuri methi. Check for salt and adjust accordingly. Cook for another 10 minutes on medium-low heat while stirring.

9. Add the butter and cream and stir and turn off the heat.

Serve with fresh rotis or jeera rice!