Kaali Daal (black lentils) - Daal Makkhani
By Petrina Verma Sarkar, indianfood.about.com

Another popular North Indian dish which originated in the Punjab region of India and Pakistan, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. A rich and creamy dish, Kaali Daal is made with black lentils, spices, butter, and cream. Traditionally the dish is cooked over a coal fire for long hours which imparts a smoky aroma to the dish. Be sure to pre-soak the lentils so they cook up to a creamy texture. Serve Kaali Daal/ Daal Makkhani as a vegetable side dish for Butter Chicken and Naans (tandoor baked flatbread).

1 cup split urad daal (black lentils)
2 large onions sliced thin
2 green chillies slit
Salt to taste
A pinch of asafetida (see note)
2 large tomatoes chopped into cubes
2" piece of ginger jullienned
1 tbsp garlic minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 cup thickened/ double/ heavy cream, whisked
2 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps ghee
1 tsp cumin seeds

Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.

Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.

In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute. Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes. Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes. Pour in the whisked cream and mix well. Turn off the fire.

In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering. Pour this into the lentils (it will all sizzle) and mix well.

Serve hot as a vegetable side dish for Butter Chicken and Naans (tandoor-baked leavened Indian flatbread).

Note: Asafetida powder is a spice used as a digestive aid, in food as a condiment and in pickles. Its odor, when uncooked, is so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.