Dal makhani

Ingredient

1 cup whole black gram

1/4 cup rajma/ red kidney beans

1 medium sized onion

1 medium sized tomato diced

2 ts tomato puree

1 ts ginger garlic paste

1 ts butter

1 ts kasuri methi (optional)

2 tbsp yoghurt

2 tbsp cream (optional)

1/4 ts turmeric powder

3/4 ts chilli powder

1 ts coriander powder

1/2 ts garam masala

Pre-step
Soak the dals overnight

Preparation

1. Pressure cook dal with enough water, salt, turmeric, chilli and coriander powder and garam masala. Allow it to give 4-5 whistles.
2. Meanwhile heat oil in a pan. Add cumin seeds. Immediately add onion and saute for few seconds. Add ginger garlic paste. Add tomato, fry for few minutes and then add the tomato puree and keep cooking them until the raw smell goes. Adding tomato puree gives a good paste like consistency.
3. Now add the cooked dal. Mash them gently.
4. Add butter and gently crushed kasuri methi. Add the well beaten yogurt. Cook for 10-15 minutes until the gravy thickens.
5. Add cream if desired and cook for an extra 5 minutes.

Tit-Bits

It is not advisable to use the soaked water for cooking. Pour them out.

And the simple, humble and delicious dal makhani is ready!