Dal makhani as it is popularly known in the punjab, with its smooth flavour is a delicacy that is very much a dish of the punjab.
Preparation Time: 15 mins.
Cooking Time: 40 mins.
3/4 cup whole urad (whole black lentil)(for 2 hours add some amount of baking soda on that)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
2 cloves (laung / lavang)
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish
Clean, wash and soak the whole urad and rajma overnight(or you can soak it for 2 hours by use of baking soda)
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.