Dal Makhani

Ingredients (Serves 4 - 5):

Whole black gram  --  ½ cup
Red kidney beans   -- 2 tbsp
Red chilly powder  -- 1 tsp
Onion                           -- 1½ cup, chopped
Green chillies           -- 2
Ginger                         -- 2 inch, thinly chopped
Garlic                          -- 6 cloves, chopped
Tomatoes                  -- 2 cups, chopped
Cumin seeds             -- 1 tsp
Cloves                         -- 2
Cinnamon stick       -- 1 inch piece
Black cardamom    -- 1
Bay leaf                      -- 1
Kasoori methi         -- 1 tsp
Garam masala         -- 1 tsp
Heavy whipping cream -– 1 tbsp
Coriander leaves   -- 1 tbsp, chopped finely
Butter                         -- 3 tbsp
Oil                                -- 1 tbsp
Salt                              -- to taste

Preparation:

Wash and soak black gram and kidney beans overnight or for at least 6 - 8 hours.

In a pressure cooker,  add the black gram, kidney beans and half of the red chilly powder with required water. Cook until the kidney beans are soft ; 3 - 4 whistles.

Heat butter and oil in a pan. Add the whole spices(cumin, cloves, cinnamon, black cardamom and bay leaf). Saute for a minute until you get the aroma. Add onion, green chillies, ginger and garlic and sauté till golden.

Add the tomatoes and sauté on high heat. Add the remaining red chilly powder and sauté till the tomatoes are totally mashed up and you have a thick paste-like mix.

Add the cooked dal along with the stock. Give a good mix and add more water if required.

Simmer on low heat till the dals are totally soft and well blended. Add the crushed kasoori methi and garam masala and adjust salt.

Add the cream and give a good mix. Switch off the flame.

Garnish with coriander leaves and more cream / butter. Serve hot.

Recipe Courtesy: Sanjeev Kapoor