Dal Makhani a North Indian vegetarian specialty

Method

1. Dal mixture
   In a pressure cooker – 10min (alternatively use a stove top saucepan -1 hour or combination pressure /slow cooker) – 10min.
   Add both dal varieties, ginger, oil and 4 cups of water and cook according to your chosen method.
   After the dal is cooked, transfer to a large sauce pan, add additional water if required and simmer until tempering spices are ready.
   
2. Tempering
   Heat oil/ghee in a saucepan. Add onion and ginger, sauté till golden approx 5 mins. Add North Indian dal spice blend, and whole chilli if using. Sauté 2 mins. Add chopped tomato and cook until tomato is completely mushy.
   
3. Combine dal and tempering mixtures together in main saucepan. At this stage you can use a stick blender to partially blend the dal. This will give it a creamier texture. You may need to add a little water to prevent it sticking on the pan while blending. Add the lemon juice 1 tbsp at a time and taste in between. Next season the dal mixture with salt and pepper Serve with rice and roti. Garnish with fresh coriander.