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Makhani Daal 

3/4th cup Whole Urad dal 
1/4th cup Moong Daal
1 Tablespoon Cumin powder  
1/2 Teaspoon Turmeric
1 Teaspoon Red chili powder   
Salt to taste
6-7 Tablespoons Butter 
1 Onion finely chopped
1 Tomato chopped into small cubes
1 teaspoon Ginger grated  
2 Tablespoons Butter
1/2 Teaspoon Red Chili powder 
2 Tablespoons Heavy cream to garnish
Wash the daals well. Soak for 20 minutes. Cook the both daals in a pressure cooker along with the spices - coriander powder, turmeric, red chili powder, salt and water. 

In a pan melt butter on medium heat. Add the chopped onion and fry until golden brown then add the ginger, chopped tomato and 2 tablespoon heavy cream and cook for 5 minutes.

Add both the daals. Mix thoroughly. Cook for a few minutes. Now remove the daal in a serving container. 

Heat the 2 tablespoons of butter in a separate pan, when the foam settles add the red chili powder and mix quickly. Pour over the daal. Now pour the heavy cream that you have set aside for garnishing over the daal. 



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