Dal Makhani

How to Prepare

1. Rinse the soaked black urad dal and kidney beans thoroughly under running water.
2. In a pressure cooker, add the dal, kidney beans
3. 8 cups of water
4. 2 tsp salt, and 2 tsp ginger-garlic paste. Pressure cook for 8-10 whistles or until soft.
5. In a large pot, heat 6 tbsp butter and 2 tbsp oil over medium heat. Add 2 tsp cumin seeds and let them splutter.
6. Add 4 finely chopped onions and sauté until golden brown.
7. Add 6 tsp ginger-garlic paste and sauté for 2 minutes.
8. Add 10 chopped tomatoes (or tomato puree) and cook until the mixture turns mushy and oil starts separating.
9. Add 2 tsp red chili powder
10. 2 tsp garam masala
11. 2 tsp coriander powder, and salt to taste. Mix well.
12. Add the cooked dal and kidney beans along with the water they were cooked in. Mix and mash some of the dal with a spoon for a creamy texture.
13. Add 2 cups of water to adjust consistency and simmer on low heat for 30-40 minutes, stirring occasionally.
14. Add 1.5 cups of fresh cream and mix well. Cook for another 5 minutes.
15. Garnish with chopped coriander leaves and a dollop of butter or cream before serving.