Dal Makhani

Ingredients

• 1/2 cup whole black gram/urad dal
• 2 heaped tablespoons rajma/red kidney beans
• 1 teaspoon cumin seeds
• 4-5 garlic cloves, finely chopped
• 1 teaspoon ginger chopped
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chilli powder
• 1/4 cup fresh cream
• 1 Tablespoon kasoori methi powder
• 2 tablespoons butter
• 1 onion chopped
• 1 large tomato chopped
• 1 tablespoon oil
• salt

 

Method

• Soak the whole urad and rajma overnight or for 6-8 hours.
• Pressure cook the urad dal and rajma in the same water with salt, red chili powder and half of the chopped ginger for 2 whistles or until the dal and rajma are cooked and soft.
• Heat oil and butter in a thick bottomed pan. Add the cumin seeds. Once it starts to brown add the chopped onion and saute well until the onion turns golden brown.
• Add the chopped garlic, remaining chopped ginger, little salt(as salt is already added to the dals) and tomato. Saute well until the tomatoes are mashed and oil starts to layer on the masala.
• Add the cooked dal and rajma to this(Don't add the water remaining in the cooked dals). Crush the dals lightly with back of the ladle to give a creamy texture to the dal.
• Add the water remaining in the cooked dal and some more if required. Mix well and allow this to simmer on a very low flame for 15 minutes.(Keep stirring in between).
• Add fresh cream and garam masala. Mix well and allow to simmer for 5 minutes more.
•  Crush the kasoori methi  between the palms of your hand and add it to the simmering dal. 
• Garnish with a dollop of fresh cream on top and serve hot with chappathi, nan or parathas.