Recipe: KBM DAL MAKHANI

• Wash 200 gm 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 100 gm 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 160 gm Tomato Puree. Add boiled Dal kept aside.
• Wait until it gets boiled again.
• Add 1⁄2 teaspoon KBM Dal Makhani Masala.
• Add 1⁄2 teaspoon powdered Fenugreek Leaves (Kasoori Methi).
• Add 1⁄2 teaspoon KBM Cumin Powder. Stir well.
• Add 80 gm Butter. Add 4 tablespoons fresh Cream.
• When it comes to a boil, slow down the flame and cook it for 12- 15 minutes.
• Keep stirring in the middle. Add 1⁄2 teaspoon, Honey.
• Let it cook for 5 more minutes. Serve hot garnished with Butter and Cream.