Ingredients

• 1 cup - whole urad daal (urad sabut)
• 1 tbsp - red kidney beans
• 1 tbsp - Bengal gram
• 1 - onion, finely chopped
• 1 - tomato, finely chopped
• 1 inch piece - ginger
• 2 to 3 - green chillies, finely chopped
• 5 flakes - garlic paste
• 1/2 cup - stirred curd
• 1/2 cup - fresh stirred cream
• 2 tbsp - butter
• 1 tsp - cumin seeds
• 1/2 tsp - turmeric powder
• 1/2 tsp - garam masala
• 1/2 tsp - coriander powder
• Chopped coriander leaves
• Red chilli powder to taste
• Salt to taste

How to Make Daal Makhani

• Soak rajma in water overnight
• Add water and little salt and pressure-cook rajma and urad daal till soft for about 20-25 minutes.
• Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai, heat oil, splutter cumin seeds and add garlic paste, fry till light brown.
• Add onions and fry till golden brown.
• Add ginger, green chillies and tomatoes and fry till tomatoes soften.
• Next, add dry masalas (turmeric powder, chilli powder, coriander powder and salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish dal makhni with coriander and butter.
• Serve dal makhni hot. Goes well with laccha paratha, naan or rice.