Soak the dal in water overnight In the morning drain water. Add it in a cooker .
Add adequate amount of water. Add salt turmeric red chilli powder.
Crush half of the onions garlic ginger and chillies in a sil batta Add to the dal.
Cook for 4 whistles . Let cooker cool.
Open the lid and check if done.
Mix with spoon Palce it on gas again .
Add the milk and malai. Cook this dal on slow flame for half again next hour.
Keep checking and mixing in between. When it becomes totally tender. Remove form flame and keep aside.
Keep checking and mixing in between. When it becomes totally tender. Remove form flame and keep aside.
Switch off flame and let cool.
Heat the oil again .
Add 1teaspoon jeera hing bay leaf whole red chilli. When done add remaining onion garlic and ginger(Finely chopped).
Add tomatoes. Keep cooking toll tomatoes are tender.
Add garam masala Add the dal. Add warm water if required. Cook till dal is done properly.
For second tempering : Heat the ghee.Add jeera let it become a bit black.
Add deggi mirch powder Add some water droplets Add this to the dal.
Garnish with chopped coriander leaves.
For tandoori rotis : Take maida and add oil in it.
Crumble with hands Add curd salt Ajwain and mix well Make a soft dough adding some water.
Keep the dough in warm place for 1 hour. After an hour knead the dough again.
Grease your palms Divide dough in water equal portions Dust the roller board with some maida.
Flatten each divided ball with fingers or a rolling pin.
Now brush one side with water.
Place on heated tava.
When bubbling starts. Invert the tava on open gas flame and cook evenly moving it around on the gas flame.
Smear the rotis with butter.
Serve with dal makhni along with a glass of fresh mattha topped with butter.
