Heat oil in a pan. Add the cumin seeds. When the seeds starts to splutter, lower the flame and add the chopped onions. Stir fry until the onions are soft or light golden brown green. Now add the chilies and ginger. Stir fry for a few seconds.
Next add the ground tomato and cook for 5 min or until the tomatoes are reduced to a pulpy gravy.
Add the Dal Makhani Masala powder mixed with ½ cup water, salt and cook for another 5 min or until the oil floats on top.
Add the cooked urad and enough water to make the gravy. Mix well and cook for another 15 min. on low flame
Remove from flame. Garnish with chopped coriander leaves, sliced chilies and melted butter/cream(optional).
Serve hot with rotis, poori, chapati or rice..
3 tbspDal Makhani MasalaBlack dal/kala urad pressure cooked with salt after being soaked over night1 cup Oil/Ghee3 tbsp Jeera1/4 tsp each Onion chopped finely1 Grated ginger1 tsp Green chilies sliced finely (optional)3 Tomato ground3Salt to tasteCoriander leaves chopped1 tbspCream 1tbsp
Preparation Time: 25minLevel of Difficulty:EasyServings:3Category: Veg Mains