Masoor Dal Makhani is a dish from Punjab. Lentils are an essential food group rich in proteins and fiber.
- Add whole Garma masala in the muslin cloth and tie it.
- Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
- Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
- Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
- Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
- First, boil the masoor daal with skin on till it is soft amp; tender, keep it aside.
- Heat butter in a pan add chopped garlic and ginger, green chilly, saute it till raw flavour is gone, then add boiled masoor daal and makhani gravy, cook this for some time and add cream mix it well once it comes to boil then switch off the flame.
Serve this with roti, pulka or rice.