|
Ingredients
|
Quantity
|
|
Black gram
|
1 ½ cups
|
|
Garlic paste
|
1 tsp
|
|
Ginger paste
|
1 tsp
|
|
Medium onion – crushed
|
1
|
|
Medium tomatoes – finely chopped
|
2
|
|
Red chilli powder
|
1 tsp
|
|
Half and half cream
|
1 cup
|
|
Cloves
|
4
|
|
Cinnamon stick1”
|
1 piece
|
|
Butter
|
2 tsp
|
|
Cumin seeds
|
1 tsp
|
|
Salt
|
to taste
|
Boil black gram until the seed partly splits in the center. Keep
aside. In a deep skillet heat oil and when oil is hot add cloves, garlic,
ginger, onion, salt and cinnamon. Fry until onion turns pale brown and then add
chilli powder.
Fry for another three minutes. Now add tomato and fry for another
five minutes. Next add boiled black gram, one cup of water and stir well. Let
cook on low heat for 30 minutes.
When the liquid is absorbed (that is, the dal turns slightly
thick) add cream and stir well. Let cook for five more minutes and remove from
heat.
In another skillet, heat butter and add cumin seeds when butter
has melted.
Fry for two minutes and then add the above dal. Stir once and
remove from heat.
Goes well naan, paratha and bread.
