Chana Dal Makhani Recipe

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Ingredients:
Chana Dal – 1 cup
Turmeric Powder – 1/2 tsp
Salt – 1 1/2 tsp
Bay Leaf – 1
Asafoetida Powder – 1/4 tsp, dissolved in 1 tblsp water
Butter – 1 tblsp
Cloves – 3

For Makhani Gravy:
Oil – 1/2 tblsp
Onion – 1/4, chopped
Tomato – 1, chopped
Salt as per taste
Ginger Garlic Paste – 1/4 tblsp
Red Chilli Powder – 1/4 tblsp
Garam Masala Powder – 1/4 tblsp
Cumin Powder – 1/4 tsp
Butter – 1/2 tblsp
Double Cream – 1 tblsp

For Tempering:
Oil – 2 tblsp
Onion – 1, chopped
Dried Red Chillies – 2, whole
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1 tsp

For Garnish:
Coriander Leaves – 2 tsp, chopped
Lime – 1, cut into wedges
Green Chillies – 2, sliced and seeded

Method:
1. Clean dal and wash in water three times.
2. Drain dal and place in a pan over moderate heat.
3. Add turmeric powder, salt, cloves, bay leaf and 4 cups of water.
4. Bring to boil and reduce heat.
5. Cook for about 12 to 15 minutes.
6. Remove from heat and keep aside.
7. Heat oil for tempering in a deep frying pan.
8. Saute the onions till brown.
9. Add red chillies and fry for 20 to 30 seconds.
10. Add the remaining tempering ingredients and stir for 30 seconds.
11. Add the asafoetida water and stir for another 30 seconds.
12. Drain dal and add to pan.
13. Saute for 3 minutes.
14. To make the makhani gravy, heat oil in a large pan.
15. Saute onion for a few seconds till soft.
16. Add tomatoes and salt to taste.
17. Simmer till oil floats to the surface.
18. Strain into a fresh pan and place it over moderate heat.
19. Mix in the ginger garlic paste and masala powders.
20. Add this gravy to the pan and saute for 2 to 3 minutes.
21. Add butter and stir till it melts.
22. Garnish with the coriander leaves, lime wedges and green chillies.
23. Serve hot.

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