This dish gets its name from the luxurious and generous use of butter!
If your faint hearted like me reduce the butter and serve a small blob in individual portions.
For gatherings or parties I would serve this as its meant to be bearing in mind its 1 of many dishes that will be consumed in smaller portions.
I like that it has no onions or garlic as it can be nicely adapted for Puja bhog using whole moong lentils.
Ingredients all measuring cups and level spoons.
1 cup brown masoor dhal as I used today. You can use whole moong or Urad dhal.
1 tbsp ginger minced
1 tsp green chili minced
1.5 cup of fresh tomatoes blended.
1 tsp salt
2 tsp coriander powder
1 tsp gharam masala
1/2 tsp cumin
1 tbsp dried methi leaves.
2 tbsp cream
1 tsp grated ginger
In a pressure cooker I used 3 cups of water for 1 cup of dahl, 1 tsp salt and cooked for 15 mins.
Took lid off and let this simmer on very low stirring occasionally. Lentils should be nearly cooked and still just holding its shape. Adjust water if its looking to dry.
In another pan heat ghee/oil till hot. Add the minced ginger/fresh green chilli.
Stir for 30 seconds then add your chilli powder sizzle for few seconds adding your fresh tomatoes.
Add salt, then cook this down till oil splits. You can cover if you choose for this process.
Once your oil has split, add in coriander powder, gharam masala and cumin powder.
Stir this well. Cook down again with splash of water till oil is splitting again.
Now pour in your lentils.
Add methi leaves, stir in the butter and gently cook for 7 mins stirring frequently so it doesn’t stick to bottom of pan.
Now add your water to your favoured consistency. Cover again and simmer for good few minutes to your preferred thickness.
Now take of heat, add 1 tsp of finely grated ginger, taste for salt, adjust if required. Drizzle in the cream.
Serve with a little cube of butter melting in middle and roti/naan. I actually love it with plain paratha’s!!
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