Dal makhani

Dal makhani is a treasured staple food, originally from Punjab in North India.

Ingredients

Whole black gram (sabut urad dal) – 1/2 cup

Red kidney beans (rajma) – 2 tablespoons

Salt -to taste

Red chilli powder – 1 teaspoon

Ginger, chopped – 2 inch piece

Butter – 3 tablespoons

Oil – 1 tablespoon

Asafoetida – 2pinch

Cumin seeds – 1 teaspoon

Garlic, chopped – 6 cloves

Onion , chopped – 1 large

Green chillies, slit – 2

Tomatoes, chopped – 2 medium

Garam masala powder – 1 teaspoon

Fresh cream – 1/2 cup

Method

Wash and soak black urad whole and rajma overnight.Cook the soaked dal and rajma in 5-6 cups of water
Pressure cook soaked dal and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) till dal and rajma are done/soft. Heat butter and oil in a pan. Add asafoetida, cumin seeds. When they begin to change colour, add ginger, garlic and onion and fry till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are well mashed and fat starts to leave the masala. Add mashed dal and rajma to this mixture and little water ( desired consistency).Add garam masala powder and adjust salt. simmer at very slow flame for 15-20 minutes.Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.