Dal Navabi

Ingredients

• 1 cup boiled black urad (whole black lentil)
• 1 tbsp Butter
• 2 tbsp ghee
• 1 tsp cumin seed
• 2 small pcs cinnamon 
• 2 pc elchi (cardamom)
• 1 tsp pepper
• 1/4 tsp asafoetida(Hing)
• 1 tsp laung
• salt to taste
• 1 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 1 tsp finely chopped green chilies
• 4 pcs tomatoes pulp 
• 2 tsp chili powder
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp coriander (dhania) powder
• 1 tsp cumin seeds (jeera) powder
• 2 tsp dried fenugreek leaves (kasuri methi) 
• 2 tbsp fresh Malai or cream
• 1 tb kaju
• 1 tbsp coriander (dhania) for the garnish

Method:

1. When you boiled dal add 1 tsp tamalpatra (tejptaa), taj , pepper and salt.
2. Heat the ghee in a deep pan and the ginger-garlic paste, cumin seed, green chilies, elchi, laung, pepper, hing and saute for 2 minutes.
3. Add the tomatoes pulp, red chili powder , coriander powder, cumin seeds powder, dried fenugreek leaves and salt and saute till the ghee leaves the masala.
4. Add boiled dal, mix well and cook for 5 to 6 min.
5. Add cream, kaju , 1/2 tsp butter mix well.
6. garnish with coriander , cream & butter.
7. Serve With Rice.