Dal Makhani

Creamy Dal Makhani is one of the most loved Punjabi recipe...it can be prepared easily by following these steps...

Ingredients

• Whole Black Gram /Sabut Urad – 1 Cup
• Red Kidney Beans / Rajma – ¼ Cup
• Bay Leaf – 1
• Black Cardamom – 2
• Chopped Onions – 1/2 cup
• Ginger, Grated – 1 Tsp
• Garlic, Grated – 1 Tsp
• Salt To Taste
• Butter – 3 Tbsp
• Cumin Seeds – 2 Tsp
• Red Chili Powder 1 Teaspoon
• Tomatoes, Chopped – 2 Medium
• Coriander Powder – 1 Tbsp
• Red Chili Powder – 2 Tsp Or As Per Taste
• Garam Masala Powder – ¼ Teaspoon
• Fresh Cream - 3 Tbsp 
• Kasuri Methi – 2 Tbsp


Method:

1. Rinse and soak sabut urad and rajma overnight.
2. Drain and rinse again.
3. Boil sabut urad and rajma in 3 cups of water with salt and pressure cook for 8-1o whistles or till both the dals are soft and cooked completely.
4. Let the pressure come off and open the lid to see if the rajma is totally soft. Mash the dals with the back of a ladle. 
5. Heat 3 tbsp of butter in a pan and add cumin seeds.
6. When they start to splutter, add ginger, garlic, Bay Leaf, Black Cardamom, onions and sauté till they become golden in color.
7. Add tomatoes and sauté for 3-4 minutes.
8. Now add red chili powder, coriander powder, garam masala powder and sauté till the tomatoes are cooked.
9. Add this tempering to the cooked dal. Mix well and cook on high for 2 minutes.
10. Add milk/cream and ¼ cup of water and stir well.
11. Cook on low heat for about 15-20 minutes. Keep on stirring occasionally to make sure that dals don’t stick to the bottom of the pan. 
12. Add Kasuri methi and 1 tbsp of the butter and cook for 2 more minutes.
13. Dal should be really soft and well blended. Turn off the heat and garnish with fresh cream and coriander leaves.