Dal Makhani

Ingredients (Serves 6 – 7)

1. Whole black urad dal (with skin) – 1/2 cup

    Rajma (kidney beans) – 1/4 cup

2. Oil  + butter – 1 tbsp each

3. Cumin seeds – 1/2 tsp

4. Onion – 1 cup, finely chopped

    Green chilly – 1, slit (optional)

    Ginger-garlic paste – 2 tsp

5. Turmeric powder – 1/4 tsp

    Kashmiri chili powder – 3/4 tsp

    Garam masala powder – 1/2 tsp

    Tomato – 1 medium-large, finely chopped

6. Salt – To taste

7. Fresh cream – 2 tbsp

    Butter – 1 tbsp

    Kasoori methi – 1/4 tsp

8. Cilantro – 2 – 3 tbsp

Method

1. Soak urad dal and rajma in enough water for at least 8 hours. Pressure-cook adding enough water for 3-4 whistles until soft and done.

2. Heat 2 tbsp oil in a heavy-bottomed vessel. Splutter cumin seeds and fry onion until transparent. Add green chilly, ginger-garlic paste and saute until light golden. Add turmeric powder, kashmiri chilly powder and garam masala powder. Saute until their raw smell leaves. Add finely chopped tomatoes. Saute until they turn mushy. Add cooked dal and salt, to taste. Cook for 40 – 45 minutes in very slow flame. Finally add fresh cream, butter, kasoori methi and chopped cilantro. Switch off. Serve with chapathis / naan / pulav.