Dal Kangan

Ingredients

• 200 g whole black dal
• 250 g tomato puree (3 medium romas)
• 20 g ginger garlic paste (4 t)
• 10 g cayenne pepper (2 t)
• 100 g butter (4 oz)
• 80 ml cream (3 oz)
• 1 t salt

Method

• Wash Dal thoroughly, soak it in for 2-3 hours.
• Cook Dal on slow fire till it gets soft.
• Remove the black water from the top and refill with fresh water.
• Add all the ingredients except cream, cook gently for around 1.5 hours.
• Add the cream, cook for another 15 mins and check the seasoning.

Notes

This is the variant of Dal Makhani that they make at the Kangan restaurant in the Westin Hyderabad.