Method:< /p>

• Wash and rinse the dal very well. You will have to rub the dal between your palms for discarding all the impurities and also the dal will lose its color slightly. You will have to wash the dal 3-4 times, I rinsed 3 times.< /li>
• Once the dal is washed and the water is clear, add enough water to soak and soak the dal for a minimum of 4-5 hours or overnight.< /li>
• Once the dal is soaked, drain off the excess water and now add the dal in a large pot.< /li>
• Add enough water and bring the water to a boil.< /li>
• Now lower the flame and cook the dal for 60-90 minutes.< /li>
• Froth will begin to form on the top, remove and discard.< /li>
• Once the dal is cooked well, it should be able to be mashed between your fingers very easily and you should feel the starchy goodness oozing from the dal.< /li>
• You can continue to cook the dal until you prepare the tadka or reserve.< /li>
• You can also cook the dal in a pressure cooker for 4-5 whistles and you would need less water as per your pressure cooker's requirements.< /li>< /ul>

  For the tadka:< /p>

  • Add desi ghee to a pot, now add the ginger garlic paste. Cook on a low heat for 2-3 mins. Now add the red chili powder and cook on a low flame for a minute. Remember not to burn the chili.< /li>
  • Now add fresh tomato puree, salt to taste and cook on medium to high heat until the tomatoes are very well cooked and the ghee releases.< /li>
  • Now cook the dal on a low flame for 30-45 mins, the longer the better. Keep stirring at intervals.< /li>
  • Use a whisk or a wooden mathani to mash the dal to the consistency you prefer. The more you mash, the creamier the texture will be.< /li>
  • After about 45 mins, add toasted kasuri methi powder, a pinch of garam masala which is optional but add as we do not use whole spices. Mix well.< /li>
  • Now lower the flame to the minimum and finish off with white butter and fresh cream.< /li>
  • Gently mix & cook for 4-5 mins.< /li>
  • The dal is ready to be served.< /li>
  • Remember, this dal tends to thicken very quickly, so every time you feel the dal is too thick, add HOT water, remember the water should be hot, even when reheating this dal, the dal will be really thick if it cools down, adjust the consistency with hot water, simmer before serving. Cheers!< /li>< /ul>