Another gem from the days gone by. Dal Pakhtooni is a simple whole urad dal curry prepared in a velvety gravy and complemented with cream is called large 'bliss'.

DAL PAKHTOONI

Components

1 cup whole black gram (sabut urad), drenched overnight and drained pipes
Salt to taste
1 tablespoon Kashmiri red chilli powder
1 inch ginger, cut into strips
1/4 cup butter
2 tablespoons garlic paste
1 1/2 cups fresh tomato puree
1 tsp garam masala powder
1/4 cup fresh cream + to drizzle
Fresh coriander sprig for garnish
Paranthas for serving

Technique

1. Transfer drained dal in a pressure cooker. Include salt, Kashmiri red chilli powder, ginger strips and 4 cups water.
2. Close the cover and cook on medium heat till the pressure is released 5-6 times.
3. Open the cover once the pressure settles totally.
4. Heat butter in a deep nonstick pan. Include garlic paste and sauté for 30 seconds.
5. Add tomato puree, cover and cook till the fat separates.
6. Add garam masala powder and mix well. Add the cooked dal, 3/4 cup water and mix well. Cook on medium heat for 4-5 minutes.
7. Include fresh cream and cook on medium heat for 6-8 minutes.
8. Transfer in a serving bowl, drizzle fresh cream, garnish with coriander sprig and serve hot with paranthas.

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