Ingredients:

Black lentils, whole (urad daal) 300 gm/1 ¼ cups
Chili powder 5 gm/1 tsp
Cream 160 ml/ 2/3 cup
Garlic paste 20 gm/4 tsp
Ginger paste 20 gm/4 tsp
Salt to taste
Tomato purée 160 ml/ 2/3 cup
White butter 120 gm/ ½ cup

Method:

1.Pick, clean and soak daal for at least 3 hours; best soaked overnight. Add 1.5 litres water to the daal and cook over a low flame till grain splits and daal is mashed. It is traditionally cooked over charcoal embers for 6 hours or overnight with 2 litres/8 ½ cups of water. It can also be cooked for 12 hours in a slow cooker.
2.Stir the lentils vigorously to mash them. Add the tomato purée, ginger and garlic pastes, salt and chili powder and cook for an hour till daal is thick. Keep aside 10 gm butter and add the rest to the daal along with the cream and cook for another 15 minutes, stirring continuously till the fat is incorporated into the daal. Add the reserved butter and serve hot with tandoori roti or naan.

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