Dal Makhani

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

3/4 cup urad (whole black lentil)
2 tbsp rajma (kidney beans)
1 tsp cumin seeds (jeera) (jeera)
2 green chillies , slit lengthwise
25 mm (1\") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms (elaichi)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp dried ginger (soonth) powder
1 1/2 cups fresh tomato pulp
3/4 cup fresh cream
3 tbsp butter
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania) (dhania)
1 tbsp butter

Method :

Main procedure Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.Heat the butter in a pan and add the cumin seeds.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.Add the cream and mix well.Serve hot garnished with the coriander and butter.
Tips : You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.