Dal Makhani

Dal Makhani

Ingredients:
200 g - black urad dal
50 g - rajma
4 - medium sized tomatoes (made into a puree)
3 - medium sized onions (finely chopped)
11/2 tbsp - crushed ginger
3 - green chillies (finely chopped)
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom (peeled)
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves

Method:

1. Wash, soak the dal and rajma in sufficient water for 8 hours.
2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
3. Pressure cook first on a high flame.
4. Simmer for 30 minutes or cook till the dal is done.
5. Lightly heat the remaining ghee in a kadai.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder.
10. Saute on a low flame till oil separates.
11. Add the onion tomato mixture to the dal. Mix well.
12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
13. Garnish with fresh cream or malai and coriander leaves.
14. Serve hot with hot phulkas, steamed rice and onion rings.