1. 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.
  2. Next add the ground tomato and cook for 5 min or until the tomatoes are reduced to a pulpy gravy.
  3. 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.
  4. Add the cooked urad and enough water to make the gravy. Mix well and cook for another 15 min. on low flame
  5. Remove from flame. Garnish with chopped coriander leaves, sliced chilies and melted butter/cream(optional).
Serving Suggestion

Serve hot with rotis, poori, chapati or rice..