DAL MAKHANI

INGREDIENTS:

Black orid gram	1 cup
Rajma	¼ cup
Onion	1 medium, finely chopped
Tomato	2 medium , pureed
Ginger paste	1 tsp
Salt	To taste
Red chili powder	1 tsp
Nutmeg powder	A pinch
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Bay leaf	2
Green cardamom	2
Cloves	2-3
Cinnamon stick	1” stick
Cumin seeds	1 tsp
Butter	1 tbsp
Oil	1 tsp
Full cream	¼ cup
Coriander leaves	To garnish

METHOD:

• In a bowl, add black orid gram and rajma. Wash well and soak in 3 cups of water overnight.
• Pressure cook the dals with 1 bay leaf for 5-6 whistles until the dals are soft and creamy.
• In a pan, add oil and butter. When hot, add bay leaf, cloves, cinnamon stick, cardamoms, cumin seeds.
• As the cumin seeds splutter, add finely chopped onions and ginger paste. Saute well until onions are golden brown.
• Add tomato puree, salt, red chili powder, and nutmeg powder. Sauté until oil separates.
• Then add cooked dals and 1 cup of water. Mix well and cook for 30-40 mins in a low flame.
• Keep stirring often, so that dals don’t get stuck in the bottom of the pan.
• When the dal turns thick, viscous consistency add kasuri methi, garam masala and cream. Mix well and garnish with coriander leaves.
• Serve hot with naan, or parathas.