Dal Makhani

  

Ingredients

1/2 Cup Whole black urad dal (soaked overnight)  

1/4  Cup Rajma/ red kidney beans (soaked overnight)

1 medium Onion (finely chopped )  

2 medium Tomatoes (pureed)

1 tsp Ginger-garlic paste  

1/2 tsp Red chili powder

1/2  tsp Turmeric powder  

1 tsp Garam masala

2 tbsp Butter

2  tsp Fresh cream

Salt to taste

 

Instructions

Pressure cook soaked dal and rajma with 3 cups of water and salt for 8–10 whistles until soft. Do not drain.

Heat butter in a pan. Fry onions until deep golden brown.

Add ginger-garlic paste. Cook 2 minutes until the raw smell is gone.

Add tomato puree, red chili and turmeric. Cook until oil separates, about 8 minutes.

Add the cooked dal with its water. Stir well.

Simmer on low heat for 20–25 minutes, stirring occasionally, until thick and creamy.

Stir in garam masala and cream. Simmer 2 minutes.

Top with a knob of butter. Serve hot with naan or rice. 

 

 

 

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