Masoor Dal Makhani

Pulses are a highly nutritious food group comprising beans,peas and lentils.All pulses, except for soya beans, are very similar in nutritional content.

Pulses are usually eaten for their high protein content and according to the nutritional chart provided by doctorndtv,soyabeans per 100g, contain 43.2g of protein and after soyabean it is masoor dal with a high protein content,containing about 25.1g protein per 100g of the dal.

This is my entry for the event JFI-July,Jihva for Dals, hosted by Sailaja.



Ingredients

Masoor dal = 100g
Butter = 20g
Tomato = 1/2
Onion = 1/2
Ginger&Garlic(chopped) = 1tsp
Curry powder = 1tsp
Cumin seeds = few
Garam masala powder = a pinch
Garam masala (whole) = (a cardamom pod,a petal of star anise,a tiny piece of cinnamon & a bayleaf)
Coriander leaves & Fresh cream = to garnish
Salt to taste

Method

Chop onion and tomato finely
Heat a pan add a tbsp of butter
Crackle cumin seeds and add the whole garam masala
Add the onion and saute till it turns brown
Add the curry powder,garam masala powder and the tomato
Cook until tomato is done
Add pre soaked dal(for an hour in water) and cook unti dal is done in slow fire
Add the rest of the butter and salt
Garnish with chopped coriander leaves & cream
Serve hot with roti,naan or rice