daal makhni (black gram in butter and creme)

How To Make daal makhni (black gram in butter and creme)

• 
  1

  wash and soak black gram at least for 7-8 hours or overnight.
• 2

  in a cooker, mix together the soaked and rinsed gram, ginger, garlic, cinnamon, tomato puree, green chilli, sufficient water and cook for 6-7 whistles or till the gram is fully boiled. Slow the flame after the first whistle. OR you can slow cook the mixture in a wok or other cooking pan till the gram is fully cooked. Mash the mixture little more with the ladle.
• 3

  For tampering, heat another frying pan, heat 1 TBSP butter and lower the flame immediately once the butther melts. Add asafoetida and cumin seeds. cook for a minute till the cumin seed crackles. Add this to the gram mixture.
• 
  4

  Add salt, creme, and rest of the butter in the gram mixture and cook for another 10-15 minutes. Serve with bread, Indian Bread or rice.
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