Dal Makhani

 



Ingredients   

•  Whole black beans (urad saboot) - 1 cup
•  Red kidney beans/Rajma  - 2 tbsp
•  Ghee/oil - 1 tbsp
•  Salt - 1½ tsp
•  Whole red chilly - 2
•  Ginger - 1" piece
•  Garlic- 4 flakes
•  Tomatoes - 4, pureed in a grinder
•  Ghee/oil - 3 tbsp
•  Coriander powder - 2 tsp
•  Garam masala - ½ tsp
•  Butter - 2 tbsp
•  Fresh cream - ¼ cup
•  Milk - ¼ cup

Preparation

1.Soak dal and rajma together for 6 hours.

2.Grind ginger & garlic together to a paste.

3.Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. Mash the hot dal a little. Keep aside.

4.Heat ghee. Add tomato puree. Cook until thick and dry. Add the remaining ginger garlic paste, garam masala and coriander powder. Cook until ghee separates. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.

5.Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness.