A smooth lentil
delicacy from the kitchen of the Mughal kings.
Lentils (arhar
daal) 240 gm/1 cup
Butter or
clarified
butter (ghee)
120 gm/ 1/2 cup
Cream 120 gm/
1/2 cup
Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp
Garlic,
chopped 15 gm/1 tbs
Garlic paste
15 gm/1 tbs
Onions,
chopped 120 gm/ 1/2 cup
Pepper to
taste
Red chillies,
whole 4
Sat to taste
Yellow chilli
powder 5 gm/1 tsp
Yogurt 240
gm/1 cup
Pick
and wash lentils. Boil with 1 litre/4 cups water, salt and
yellow chilli powder till tender. Add garlic paste and cook
for a further 10 minutes. Add the cream and yogurt and 60
gm/ ¼ cup butter. Cook again for 10 minutes, stirring
frequently so that the fat is incorporated into the daal.
Heat remaining half of the butter in a pan. Sauté the
chopped garlic, cumin and onions for 2 minutes. Add whole
red chillies and sauté till brown. Add to the cooked
lentils.
Time:
Preparation: 15 minutes
Cooking: 30 minutes
To
Serve: Serve hot with a knob of butter and roti.
