Dal Makhani

Time To Cook	Serving	Measures
Preparation Time = 10-15 mins. Cooking Time = 2 hrs.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.