DAL MAKHANI

Ingredients

3/4 cup whole black lentil
2 tbsp kidney beans
salt to taste
3 tbsp butter
1 tsp cumin seeds
2 green chillies
1" stick of cinnamon
2 cloves (
3 cardamoms
1/2 cup finely chopped onions
1/5 tsp ginger-garlic paste
1 tsp chilli powder
1/2 tsp turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup (150 grams) cream
2 tbsp chopped coriander (dhania) (dhania) and 1 tbsp for the garnish



Method
1.Clean, wash and soak the whole urad and rajma overnight.
2.Drain, add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
3.Allow the steam to escape before opening the lid.
4.Whisk till the dal is almost mashed. Keep aside.
5.For the tempering, heat the butter in a deep pan and add the cumin seeds.
6.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
7.Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
8.Add the dal, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
9.Add the cream and mix well. Simmer for 2 to 3 more minutes.
10.Serve hot garnished with coriander and butter.