KBM DAL MAKHANI

Wash 200gm Urad Black Whole Dal 6-7 times. Soak Dal for 12 hours. Boil Dal in a pressure cooker on a medium flame for 20 minutes. Add KBM Salt to taste. Add 2 pieces of Green Cardamom Pods (Hari Elaichis). Add 1 teaspoon KBM Kashmiri Red Chilli Powder. After 1 whistle, cook Dal on a slow flame for 20 minutes. Check Dal once cooked and keep it aside. Heat pan on low flame. Add 100gm White Butter and ensure it doesn’t burn. Add 3 teaspoons of Ginger Garlic Paste. Increase the flame. Add 2 teaspoons KBM Kashmiri Red Chilli Powder. Stir well. Add 160gm Tomato Pure. Add boiled Dal kept aside. Wait until it gets boiled again. Add ⅓ teaspoon KBM Dal Makhani Masala. Add ⅓ teaspoon powdered Fenugreek Leaves (Kasoori Methi). Add ⅓ teaspoon KBM Cumin Powder. Stir Well. Add 80gm Butter, Add 4 tablespoons of fresh cream. When it comes to a boil, slow down the flame and cook it for 12-15 minutes. Keep stirring in middle. Add ⅓ teaspoon Honey. Let it cook for 5 more minutes. Serve hot garnished with Butter and Cream.