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.
