Amritsari Dhal

Ingredients:

1 cup (150 g) 5 oz Split black gram (urad dal), soaked for 1 hour
1/2 cup (80 g) 2 3/4 oz Bengal gram (chana dat), soaked for 1 hour
Salt to taste 2 tbsp (48 g)
1 1/2 oz Ginger (adrak), chopped
2 tbsp (24 g) Garlic (lasan), chopped
1/2 cup (50 g) 1 1/2 oz Unsalted butter
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
6 Green chillies, chopped
50 g (1 3/4 oz) Tomatoes, chopped
1 tbsp (4 g) Mint (puclina) leaves

Preparation:

1. Drain both the grams and cook in 5 cups water in a large pan; add salt. Bring to the boil, reduce heat and keep removing the scum that surfaces.

2. Add l1/2 tbsp ginger and garlic each and unsalted butter. Cook covered until the mixed gram is tender and a little water remains. Remove and mash the mixture against the sides of the pan with a large spoon.

3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-garlic, green chillies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Pour this into the above mixture and stir. Serve hot.