Dal Makhani

Soak the black gram in water overnight,or for atleast 2 hours.

In a heavy bottomed pan, put in the black gram, along with ginger & garlic, and water to cover 1" above the level of the gram.

Boil on medium heat until the black gram being to soften & split.

Add the tomato puree and the cream & continue cooking on low heat for about 1 hour, Adding more hot water as required.

The dal should be thick & creamy.

Add the salt & butter.

Garnish with green chillies & coriander leaves,and serve with rotis,parathas or tandoori naans.