Dal Makhani

Dal makhani is a popular Punjabi mixed lentil curry. This creamy rich and delicious curry is cooked with plenty of butter and tastes great even after the next day.

Ingredients:

1. Whole back gram (urad dal)- 1/2 cup
2. Red kidney beans (rajma)- 3 tbsp
3. Onion thinly chopped-1 large
4. Tomatoes- two medium
5. Thinly chopped ginger-1 tbsp
6. Thinly chopped garlic-1 tbsp
7. Thinly chopped green chilly-1 tbsp
8. Red chilly powder-1 tsp
9. Cumin powder- 1/2 tsp
10. Garam masala powder-1 tsp
11. Salt-to taste
12. Oil-1 tsp
13. Butter-3 tbsp
14. Kasoori methi-1 tsp
15. Fresh cream- 1/4 cup

Preparation:

• Wash and soak urad dal and rajma in water for overnight.
• The next day wash it again and add in to a pressure cooker.
• Add water in to it enough to cover the dal level.
• Add salt and pressure cooks it for 10-12 whistles or until rajma and dal gets completely cooked softly but not mashed.
• Boil tomatoes in water for five minutes.Drain it and after cools down; peel its skin and blend in to a smooth puree. Keep it aside.
• Heat  a pan with oil and butter; add thinly chopped onions and saute until nice golden in colour.
• Add chopped ginger, garlic and green chilly; saute for another a minute.
• Add all the powders one by one after mixing well.
• Add tomato puree and saute well until the mixture dried.
• Add cooked dal mix in to it, 
• Add hot water if need to form a thick gravy. cook for about 5 minutes.
• Check for salt and add fresh cream.
• Switch off the flame by sprinkling crushed kasoori methi.
• Serve hot it with rice or roti by garnishing on top with swirls of fresh cream, chopped ginger and green chilly.