Dal Makhani

• Whole urad (whole black lentils) 3/4 cup
• Rajma (kidney beans) 2 tbsp
• Cumin seeds (jeera) 1 tsp
• Green chillies, slit lengthwise 2
• 1″stick cinnamon (dalchini) 25 mm
• Cloves (laung / lavang) 2
• Cardamoms (elaichi) 3
• Chilli powder 1 tsp
• Turmeric powder (haldi) 1/4 tsp
• Dry ginger powder (soonth) 1/4 tsp
• Fresh tomato pulp 1 1/2 cups
• Cream 3/4 cup
• Butter 3 tbsp
• Salt to taste
• For the garnish:
• Chopped coriander 2 tbsp
• Butter 1 tbsp

 

• Cooking Directions

• Clean, wash and soak the whole urad and rajma overnight.
• Drain and keep aside.
• Add the dals and salt with 2 cups of water and pressure cook till the dals are overcooked.
• Whisk well till the dal is almost mashed.
• Heat the butter in a pan and add the cumin seeds.
• When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.
• Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.
• Add the dal mixture, 3/4 cup of water and salt if required and simmer for 10 to 15 minutes.

Garnish with cilantro and serve it with Naan or rice