Dal Makhani

Ingredients:

• 50 grams urad dal (green)
• 25 grams rajma (red kidney beans)
• 15 grams chana dal (bengal gram dal)
• 1 tbsp. butter
• 1 tbsp. pure ghee (clarified butter)
• 20 ml fresh cream
• 1 medium size onion (finely chopped)
• 2 green chilies (chopped)
• 1 tsp. ginger (grated)
• 1 tsp. garlic (chopped)
• 1/4 tsp. green chili (chopped)
• 1 tsp. ginger-garlic paste
• 75 ml tomato paste
• 1 tsp. kashmiri red chili powder
• 1/2 tsp. cumin powder
• 1/4 tsp. garam masala powder
• 1/4 tsp. black pepper powder
• 1 tsp. kasuri methi
• Salt
• 1 tsp. sugar
• 325 + 25 ml water

Making Procedure:

Wash 3 types of dal and soak in enough water for 5-6 hours; then drain the water. In a pressure cooker add dal, chopped garlic & green chili along with 325 ml water. Give 3 or 4 whistle and keep them until steam dissipates on its own. Then drain the water. 

Now in a kadai heat ghee and butter together. Add grated ginger and fry it for a minute on low flame. Then add chopped onion and fry till light golden brown in color. Add ginger-garlic paste, chopped green chilies and fry it for 2 minutes on medium heat. 

Add tomato paste, mix well and cook it for 5 minutes on low to medium heat. Now add all this spices (cumin powder, kashmiri red chili powder, black pepper powder, garam masala powder and kasuri methi) and stir for 1-2 minutes.

Then add the boiled dal, salt, sugar and 25 ml water. Stir and mix well. Cook it for 3-4 minutes on low heat. Now add fresh cream, stir well and cook for a minute.

Remove from heat and pour it in a serving bowl. Then garnish Dal Makhani with a spoon of butter and kasuri methi.

Serve hot. It goes well with tandoori roti or naan.