Dal Makhani

Ingredients

• 1 cup Whole black beans (urad saboot)
• 2 tbsp Split gram dal (channe ki dal)
• 2 tbsp Red kidney beans (rajmah)
• 1 tbsp Ghee / oil
• 1.5 tsp Salt
• 2 Whole red chilly
• 1" piece Ginger
• 4 flakes Garlic (optional)
• 4 medium Tomatoes (pureed in a grinder)
• 1 tbsp Kasoori methi (dry fenugreek leaves)
• 3 tbsp Ghee / oil
• 2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Butter
• 1/4 cup Fresh cream
• 1/4 cup Milk

Instructions

1. 1

   Clean, wash dals. Soak both dals and rajmah together for 6 hours or overnight. Grind ginger & garlic together to a paste. Discard water from the dals and add 6 cups of fresh water. Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. After the first whistle keep on low flame for 40 minutes. Remove from fire. After the pressure drops, mash the hot dal a little. Keep aside.

2. 2

   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. Add kasoori methi. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.

3. 3

   Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Combine cream & milk & beat it well. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness. Remove from fire serve hot.