Bhumika'sCookBook: Dal Makhani (Black Lentils with Red Kidney Beans)

Recipe:

Cuisine: Indian

Category: Main Course

Preparation time: 10 minutes

Cook Time: 30 minutes

Soaking Time: 7-8 hours or overnight

Serving Size: 2-4 persons

Author: Bhumika Joshi

2 tbsp ghee or butter
1 tsp cumin seeds
1 medium onion - finely chopped
1 tsp ginger garlic paste
2 medium tomatoes - finely chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp kashmiri red chili powder
Salt as per taste
Water as required
2 tbsp cooking cream
1 tbsp coriander leaves chopped
1 bay leaf, 1 black cardamom, 4 black pepper corns and 1 small cinnamon stick (optional)

Soak the urad dal and rajma for atleast 7-8 hours or overnight.
Once soaked discard the water and add fresh water and pressure cook the dal with salt for 7-8 whistles or till the dal is cooked completely.
Mash the dal little bit using masher and Set it aside

Now in a wok/kadhai, heat 2 tbsp ghee or butter.
Add the cumin seeds and dry spices (optional) and let them splutter. Now add the chopped onions and saute till they start changing colour.
Now add the ginger garlic paste and saute till the raw smell of ginger garlic fades.
Lower the flame and add all the turmeric powder, kashmiri red chili powder, coriander powder and salt and stir continuously for half a minute.
Add the finely chopped tomatoes, cook till tomatoes are soft and mushy and the ghee starts separating from the pan.

Now add the cooked dal and mix well. Add warm water if the consistency is too thick.
Lower the flame and cook the dal for 15 minutes stirring occasionally.
Finally to make it creamy add the cooking cream and mix well.

Finally add the chopped fresh coriander leaves and garnish with a slice of butter and some cream.
Your Dal makhni is ready to be served with Rice or Roti.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Cooking!