Dal Makhani

🔰Ingredients🔰

❇️3⁄4cupUrad Dal(black matpe beans)

❇️1⁄4cupred kidney beans(rajmah)

❇️2teaspoonscumin seeds

❇️8garlic cloves chopped

❇️2inchesgingerroot, chopped

❇️1teaspoon garam masala powder

❇️1⁄2cup fresh cream

❇️1teaspoonred chili powder

❇️3tablespoonsbutter

❇️2tomatoes, chopped (extra large tomatoes)

❇️1onion, chopped

❇️1tablespoon oilsalt

1-Soak whole black urad and rajma overnight in 3-4 cups of water.

2-Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.

3-Peel and chop the onion, ginger and garlic finely.

4-Also chop the tomatoes.Heat oil and butter in a thick-bottomed pan.

5-Add cumin seeds, when it crackles add chopped onions and fry till golden brown.

5-Add chopped ginger, garlic and chopped tomatoes.

6- Sauté till tomatoes are well mashed and fat starts to leave the masala.

7-Add boiled dal and rajma to this.

8-Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .

9-Add the liquid and some water if required and simmer on very low heat for fifteen minutes.

10-Add fresh cream and garam masala powder let it simmer for another five minutes.

11-Finish off with a couple of pinch of Kasoori methi powdered.

12-Serve hot with Naan or Paraatha.

❇️Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.