Dal Makhani

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 7 to 8

Ingredients:

• 1 cup black(mah) dal
• 2 tbsp kidney beans
• 4 cups water
• 1 black cardamom
• 1/2 tsp ginger mince
• 2 sticks cinnamon
• 3 green cardamoms
• 3 cloves
• 1 tsp cumin
• 2 onions finely chopped
• 1 tomato finely chopped
• 1 tsp garlic mince
• 1 tsp ginger mince
• 1 tsp green chilies finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• salt as per taste
• red chili powder as per taste
• 1 tsp garam masala powder
• 1/2 tsp cumin powder
• 1 tbsp ketchup(optional)
• 1/2 cup yogurt
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp coriander leaves chopped

Soak the dal along with the kidney beans in water overnight. Pressure cook them along with 1/2 tsp of ginger mince, 1/2 tsp of salt and, black cardamom for 15 minutes. 

Meanwhile, heat the butter in a wok, add the cumin, green cardamoms, cloves and cinnamon. Fry them for half a minute and add the ginger- garlic paste. Fry for another minute and add the onions. Cook till the onions turn pale and add the turmeric  and coriander powder. Cook for another 2-3 minutes and add the tomato. Cook for a minute and add the green chilies, salt and red chili powder. Cook till the tomatoes are done and oil separates from the tadka. Add a little water if necessary.

Beat the curd and cream smooth and add to the dal. Cook it on slow heat and mash the dal a little bit. Add the tadka to the dal. Add the ketchup. Bring it to a boil and cook for another 2 minutes.

Garnish with butter and coriander leaves. Enjoy!!!