Maakhidal

Ingredients

• •1 1/2 cups split black gram
• •1 teaspoon garlic paste
• •1 teaspoon ginger paste
• •1 medium onion
• •2 medium tomatoes
• •1 teaspoon red chili pepper
• •1 cup half and half
• •4 whole cloves
• •1 inch cinnamon stick, flat
• •2 teaspoons butter
• •1 teaspoon cumin
• •Salt to taste

Directions

1. 1Crush onion and keep aside. Finely chop tomato and keep aside.
2. 2Boil black gram until the seed partly splits in the center. Keep aside.
3. 3In a deep skillet heat oil and when oil is hot add cloves, garlic, ginger, onion, salt and cinnamon.
4. 4Fry until onion turns pale brown and then add chili powder.
5. 5Fry for another three minutes. Now add tomato and fry for another five minutes.
6. 6Next add boiled black gram, one cup of water and stir well. Let cook on low heat for 30 minutes.
7. 7When the liquid is absorbed (that is, the dal turns slightly thick) add cream and stir well. Let cook for five more minutes and remove
8. 8from heat.
9. 9In another skillet, heat butter and add cumin seeds when butter has melted.
10. 10Fry for two minutes and then add this to the above dal. Stir once and remove from heat.