Dal Makhani

• Wash and soak urad dal, overnight.
• In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.
• Once dal is cooked add butter into it.

For tempering:-

• Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Sauté till the tomato puree is well cooked.
• Add the tempering to cooked dal and mash it.
• Add butter and salt to it and cook until well combined.

For 2nd tempering:-

• Heat ghee in a pan, add kasuri methi, degi red chilli powder and water.
• Add the tempering to the dal, add butter and give it a boil.
• Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti or jeera rice.