Dal Makhani

Ingredients

• • Whole black lentils - 1 cup
• • Kidney beans - ¼ cup
• • Salt - ½ teaspoon
• • Butter - 1 tablespoon
• • Bay leaf - 1
• • Onions - 1 cup
• • Ginger-garlic paste - 1 teaspoon
• • Tomatoes - 1 cup
• • Turmeric powder - ½ teaspoon
• • Coriander powder - 1 teaspoon
• • Cumin powder - ½ teaspoon
• • Red chilly powder - 1 teaspoon
• • Salt - as required
• • Cream (fresh) - 2 tablespoons
• • Coriander leaves - 2 tablespoons
• • Butter - 1 tablespoon
• • Asafoetidas - ¼ teaspoon
• • Red chilly powder - ¾ teaspoon
• • Garam masala powder - ¼ teaspoon
• • Cream (fresh, for garnishing) - as required

Method

• 1. Soak whole black lentils, kidney beans in water for 8 hours.
• 2. In a pot, add the soaked whole black lentils and kidney beans, add enough water and salt. Mix well.
• 3. Bring it to a boil until the black lentils and kidney beans are cooked and the sauce is thick. Add water as required. This might take a 2-3 hours. Keep aside.
• 4. Heat butter in a skillet, add bay leaf and onions. Fry till translucent.
• 5. Add 1 teaspoon ginger-garlic paste. Stir well.
• 6. Add tomato. Saute until soft and pulpy.
• 7. Add turmeric powder, coriander powder, cumin powder, red chilly powder and salt. Mix it well.
• 8. Add the cooked whole black lentils and kidney beans. Add enough water and mix well.
• 9. Cover and let the mixture boil for 5 minutes until the sauce thickens.
• 10. Add fresh cream and coriander leaves. Mix well and keep aside.
• 11. Heat butter in a pan, add asafoetida, red chilly powder, garam masala and stir for 1 minute. Add this mixture to the dal and mix well.
• 12. Garnish with fresh cream.
• 13. Serve hot with roti or naan.