Dal Makhani

Ingredients

• 3/4 cup whole black lentil
• 2 tbsp kidney beans
• salt to taste
• 3 tbsp butter
• 1 tsp cumin seeds 
• 2 red chilles 
• 1 stick cinnamon
• 2 cloves 
• 3 cardamoms
• 1/2 cup finely chopped onions
• 1/2 tsp ginger 
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder 
• 1 1/2 cups fresh tomato puree
• 1/2 cup cream
• 2 tbsp chopped coriander  
• 1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole black lentil and kidney beans overnight.

2. Drain, add 2 cups of water and salt and pressure cook for 6 to 7 whistles or till the dals are overcooked.

3.  Allow the steam to escape before opening the lid.

4.  Whisk till the dal is almost mashed. Keep aside.

5.  For the tempering, heat the butter in a deep pan and add the cumin seeds.

6.  When the cumin seeds crackle, add the red chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.

7.  Add the ginger-garlic paste, red chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.

8.  Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

9.  Add the cream and mix well. Simmer for 2 to 3 more minutes. Serve hot garnished with fresh cream.