How to make Dal Makhani

INGREDIENTS:

• Tomato Paste – 1 cup
• Urad Dal/Black Gram – 1/2 cup
• Butter – as required
• Cream – as required
• Rajma/Kidney Beans – 2 tsp
• Chana Dal/Bengal Gram – 1 tsp
• Oil – 1 tsp
• Ginger Garlic – 1 1/2 tsp
• Shahi Jira/Black Cumin – 1/2 tsp
• Salt – as per taste
• Garam Masala – 1/2 tsp
• Red Chili Powder – 1 tsp
• Coriander Powder – 1 1/2 tsp
• Cumin Powder – 1/2 tsp

RECIPE STEPS:

1. Soak the Urad dal, Rajma for a minimum of 6-7 hours. And Chana Dal for 2 hours. Add to a pressure cooker. Cook for 5 whistle’s in high flame and then simmer for 10 mins.
2. In a pan, add the butter and oil. Now the GG paste and cumin. Cook until raw smell goes. Now add in the tomato, salt and cook until it starts leaving sides.
3. Now add in the coriander-cumin powder, red chili powder, cook until it leaves the fat.
4. Tip in the boiled lentils, the water in which the lentils were boiled, fresh water and make it runny.
5. Let it boil, cover and cook in med flame for 15 mins. Add in the cream. Cover and cook for another 15 mins..
6. Add in the garam masala and serve Hot!

RECIPE NOTES :

The more you cook the dal, the tastier. When I have time I cook for 1 1/2 hour minimum adding checking every 10-15 mins and adding water. You can increase the spices and it will be even more tastier!