Dal Makhani

INGREDIENTS

• 1/2 cup whole urad dal (black lentils)
• 1/4 cup rajma (kidney beans)
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup fresh cream
• 2 tablespoons butter
• Salt (to taste)
• Fresh coriander leaves (for garnish)
• Water (as needed for consistency)

Recipe

Step 1: Prepare the Dal

- Wash the urad dal and rajma thoroughly. Soak them in water for 6-8 hours or overnight.

- Pressure cook the soaked dal and rajma with enough water for 6-7 whistles,

- or until they become soft and tender. Set aside.

Step 2: Make the Masala

- Heat butter in a large pan. Add cumin seeds and let them splutter.

- Add chopped onions and sauté them until golden brown.

- Add ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes.

- Add pureed tomatoes, turmeric powder, red chili powder, and salt.

- Cook the mixture until the oil separates from the masala.

Step 3: Combine Dal and Masala

- Add the cooked dal and rajma mixture into the masala. Stir well to combine.

- Add water to achieve the desired consistency and cook for 15-20 minutes on low heat to let the flavors blend.

Step 4: Add Cream and Kasuri Methi

- Add the cream, garam masala, and kasuri methi. Stir well and cook for another 5 minutes.

Step 5: Garnish and Serve

- Garnish with fresh coriander leaves and a dollop of butter.

- Serve hot with naan, roti, or steamed rice.