Ingredients

• 1/2 cup - whole urad dal ( muzhu ulundhu ), with skin
• 1 fist full - rajma
• 1 tsp - red chilli powder
• 1.25 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 1 tsp - garam masala powder
• 1 - onion, finely chopped
• 1 - tomato, big
• As needed - milk or cream
• 1 tbsp - butter
• 1/2 tsp - ginger, finely chopped
• 1/2 tsp - garlic, finely chopped
• To temper:
• 1 inch piece - cinnamon/pattai
• 2 - cloves/lavangam
• 1 - bay leaves/biryani leaf
• 1 tsp - jeera/cumin
• As needed - butter

How to Make Dal makhani

• Soak urad dal and rajma, for a minimum of 6 hours.
• Pressure cook with enough water (water level should be above the dal ) till done ( say up to 4 to 5 whistles ).
• Drain and save the excess water.
• Mash the dal with a ladle.
• Grind the tomato and keep it aside.
• Heat butter in a heavy bottomed vessel, add the ingredients to be tempered.
• Add the finely chopped ginger, garlic and fry till golden brown.
• Add the onion and fry till transparent.
• Add turmeric, the ground tomato paste and fry, till oil separates.
• Add red chilli and coriander powder (add more butter if desired).
• Now add the water drained from the dal and boil for 2 to 3 minutes.
• Add garam masala powder, the mashed dal and mix well.
• Add cream or milk if desired, at this stage and adjust the consistency (add butter if desired).
• Simmer for 10 to 15 minutes, stir between, to avoid burning at the bottom.
• Finally, garnish with ginger strips and butter/cream.
• Serve with roti/naan/rice.
• Recipe courtesy: Rak's Kitchen