Wash 200 grams of Black Urad Dal

Soak 200 grams of Black Urad Dal for 7 hours

Drain the water and transfer to pressure cook

Add 2 bay leaves, 4 cloves or lavanga, 2 inch cinnamon

Add around 2 measures of water

Pressure cook for 1 whistle lower the heat and cook for 10 minutes

Cut 2 tomatoes coarse

Cut 1.5 onions coarse

Roughly chop 2 green chillies

Transfer tomatoes, onion and green chillies in a mixer jar

Add a splash of water and blend

I did in 2 batches

Observe that the Black Urad Dal is well cooked

Mash it a little using a spatula or spoon

In a pan or kadai add 2 tablespoon butter or makhan and melt

Add 2 inch grated ginger and mix

Add the tomato, onion and chillies paste

Cover with the lid and let it cook for around 5 minutes

When it is bubbling away

Add 1 teaspoon hing

Add 1 teaspoon Chilli powder

Add 1/4 teaspoon turmeric

Add 1 tablespoon Garam Masala

Add 1 teaspoon Raw Mango Powder or Aamchur

Add salt per taste, mix well

Add the cooked mashed dal

Mix and then cover it for 5 minutes

Add some more butter

Add 1 teaspoon sugar

Add fresh coriander

Add butter before serving

Enjoy Dal Makhani with Fresh Roti or Rice!