Dal Makhani Recipe

Preparation Time: 15 minutes

Cooking Time: 30-40 minutes

Ingredients
Whole black gram (sabut urad) - 1/2 cup
Rajma (Red kidney beans) 2 tbsp
Amul Butter -  3 tbsp
Onion chopped - 1 large
Tomato puree - 2 medium
Red chilli powder 1 tsp
Green Chillies - 2
Ginger chopped - 1 inch piece
Garlic chopped - 5-6 cloves
Garam Masala Powder - 1 tsp
Cumin seeds - 1 tsp
Bay leaf - 1
Cinnamon - 1 inch piece
Whole black pepper - 6-8
Black cardamom - 1/2
Cream - 2-3 tbsp
Salt to taste

Method

• Rinse and Soak sabut urad and rajma overnight.

• Now drain the water. Pressure cook sabut urad and rajma with salt and kashmiri red chilli powder, in 3-4 cups of water till they become soft and mushy (soft enough to mash with a ladle or spoon). 
• Heat butter in a wok. Add bay leaf, cinnamon, black pepper, black cardamom. Saute for 30 seconds. Then, add cumin seeds. When they begin to crackle, add onion, ginger, garlic and  and sauté till it becomes golden in colour. 

• Add slit green chillies, tomato puree and sauté on medium heat. Add the remaining kashmiri red chilli powder and sauté till tomato puree reduced to half. 

• Add the cooked urad dal and rajma and mix well. Add water if the mixture is very thick. Then, add garam masala powder and adjust salt. 
• Cover it with lid and simmer it on low flame, till the lentils are soft and well mixed.
• Take out the dal makhani in a bowl and top it with cream.

• Serve the dal makhani hot with chapati, naan, parathas or jeera rice.  
• Simmer on low heat till the dals are totally soft and well blended.