INGREDIENTS

• 1 ^1/2 cups split black gram
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 medium onion
• 2 medium tomatoes
• 1 teaspoon red chili pepper
• 1 cup half-and-half
• 4 whole cloves
• 1 inch cinnamon stick, flat
• 2 teaspoons butter
• 1 teaspoon cumin
• Salt, to taste
• Oil

Method:

• Crush onion and set aside. Finely chop tomato and set aside. Boil black gram until the seed partly splits in the center and set aside.
• In a deep skillet, heat oil. When oil is hot, add cloves, garlic, ginger, onion, salt, and cinnamon. Fry until onion turns pale brown and then add chili powder. Fry for another 3 minutes. Add tomato and fry for another 5 minutes.
• Add boiled black gram and 1 cup of water. Stir well. Cook on low heat for 30 minutes. When liquid is absorbed (the dal turns slightly thick), add cream and stir well. Cook for 5 more minutes and remove from heat.
• In another skillet, heat butter. When butter has melted, add cumin seeds. Fry for 2 minutes, and then add butter and cumin to dal mixture. Stir once and remove from heat.

Yields: 4 servings.