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Makhani Dal

You will need:
4 cups Water
1 tbsp minced Ginger, separated
1 – 1 ½ tsp Salt
3 tbsp Butter
1 tbsp Oil
½ cup chopped Onion
1 tbsp minced Garlic
1 cup chopped Tomato
½ cup Fresh Cream

Cooking Directions:
Rinse lentils and place in a deep pot.  Soak in 4 cups water overnight.  If time does not permit, use a quick-soak method of your choice.

To the lentils and 4 cups of water, add the salt, half of the ginger and contents of Bag 1 (cayenne pepper and asafetida).  Bring to a boil over high heat.  Reduce heat to medium.  Simmer until lentils are tender, stirring occasionally.  This will take 60-90 minutes depending on desired consistency.  (As lentils cook, feel free to add a little water if necessary.)  For creamy texture, crush beans with back of spoon.  When ready, stir in salt.

In large frying pan over medium-high heat, warm the butter and oil.  When hot, add contents of Bag 2 (cumin seeds).  Stir constantly until seeds turn a shade darker, about 10 seconds.  Add the chopped onion.  Stirring constantly, cook until light golden, about 6 minutes.  Add remaining ginger, garlic and chopped tomato.  Cook until tomatoes are well mashed and oil starts to separate, about 10 minutes.  Pour contents of the pan over lentils.  Add Bag 3 (fenugreek leaves, garam masala and cayenne).  Simmer over low heat for 10 minutes.  Stir in fresh cream.  Check and correct the seasonings.

Makes 8-10 half-cup servings.

Serving suggestions:
Thin dal can be enjoyed like soup or ladled over rice.  Thick dal can be scooped up with warm flatbread, naan or pita crisps.