fatmanyash

1. black urad dal-1kg
2. tomato fresh- 200 gms
3. kasoori methi- 5 gms
4. butter- 250 gms-(u can increase this to 500 gms or even a kilo , for the sake of your already overburdened arteries/hearts i have reduced it)
5. cream- 250 gms(same goes for this too)
6. ginger-25 gms, julienne
7. garlic-20 gms sliced
8. red chilli powder-1tsp
9. cumin whole-1/4 tsp
10. green chillies-2-3 nos
11. corainder- yeah why not..

well soak the dal the night before.the next day boil boil, boil (very heavy botomed pot)skimming off the scum which forms on top.normal this.till the dal starts to get very mushy, until then do not stir, just skim

then heat a litlle butter, add everything else(except the cream), saute a little and add to the dal.

then add the remaining butter and cream and continue to cook the dal till it gets nice and thick and ceamy.

when done u can add more or less green chilli, and ginger, and like i said before more butter or cream.

variations - folks add chana dal, and rajma to it also. even the process stays the same.

and the twist which i spoke abt.yeah when dal is cooked take a pice of live coal in a bowl, add some whole spices(i use some cloves and a cinnamon stick) to it and a little blob of butter, put the bowl on top of the dal and cover w/ a tight fittling lid.repeat abt 4 times to get a nice smoky aroma.

some folks after all this is done will make another tadka w/ onions and tomatoes and fry the dal..u could do it..also..yeah and if u make w/ tomato paste , will get better colour.