Dal Makhani
Whole black beans (urad saboot) – 1 cup
Red kidney beans/Rajma – 2 tbsp
Ghee/oil – 1 tbsp
Salt – 1½ tsp
Whole red chilly – 2
Ginger – 1″ piece
Garlic- 4 flakes
Tomatoes – 4, pureed in a grinder
Ghee/oil – 3 tbsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Butter – 2 tbsp
Fresh cream – ¼ cup
Milk – ¼ cup
Preparation
1.Soak dal and rajma together for 6 hours.
2.Grind ginger & garlic together to a paste.
3.Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. Mash the hot dal a little. Keep aside.
4.Heat ghee. Add tomato puree. Cook until thick and dry. Add the remaining ginger garlic paste, garam masala and coriander powder. Cook until ghee separates. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.
5.Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness.
