MAH DI DAL MAKHAN WALI

India is a country of colors and variety.This variety also reflects in Indian food .My husband being Punjabi loves Punjabi cuisine very much.Mah Ki Dal is his one of the favourite dish which he loves to eat with tandoori parantha.Though mah ki dal is black lentil(whole urad ki dal) which can be prepared many ways but I like the way 'my mother in law' cooks this speciality ,she still cooks this dal as her mother from Pakistan used to do.so here I  am to share my family recipe with everybody as they say sharing is the best policy....

INGREDIENTS
Mah Ki Dal(whole urad dal)                                        2cups
Channa Dal(split chick pea)                                         1/4 cup
Rajma(red beans)                                                         1/2 cup
Whole Milk Cold                                                          2 cup
Garlic Paste                                                                  2 tea spoon
Ginger Paste                                                                 2 tea spoon
Mustered Oil                                                                3 table spoon
Salt                                                                                as per the taste
Butter                                                                            3 sticks
Water                                                                            10or11 cup

POTLI MASALA

Badi Illaichi(big cardamon)                                        2 or 3
Dalchini Sabut(whole cinnamon sticks)                     2 or 3
Whole Black Pepper                                                   9or10
Jeera Sabut(cumin seeds)                                           1 tea spoon
Bay Leaf                                                                       2 or 3
Coriander Seeds Whole                                               1 tea spoon
Red Chili Whole                                                            2 or 3               

TADKA

Tomato Whole                                                                3
Desi Ghee                                                                       4 table spoon
Coriander powder                                                          2 table spoon
Lal mirch                                                                          as per the taste
Ginger/Garlic Paste                                                         2 tea spoon

.take all the potli masala tie them in small cotton cloth and make it like a potli 
. Soak the all the lentils in the water for two to three hours altogether
.Cook these lentils in big open pan not in a pressure cooker  in a medium heat as this enhance the  
  flavor and taste of the dal
.Add mustered oil,garlic paste,ginger paste salt and potli masala in the lentils in the beginning
.Once the all he lentils are cooked add butter in the lentils ,butter helps in the binding of all the 
 lentils.
.keep cooking it for a half an hour or so,if  dal became thick keep adding the milk,this will make
  the dal more creamier and tasty

TADKA
.First of all cook the tomatoes in the microwave peal off the tomatoes and prepare the puree
.Roast the coriander powder in the tawa
.Heat the Desi ghee in a pan
.Add ginger/garlic paste in the ghee
.Let it be roast for a while
.Add the prepared tomato puree
.Add roasted coriander and salt in this puree

Once tadka is ready, add this to the cooked dal from the above
.Keep the dal on a low heat for a little while, if the dal seems thick you can add cold milk
.Now dal is ready to eat with parantha or nan  (your taste,your choice)