Make the restaurant version of Dal Makhani right at your home, a perfect combination of mixed dal/lentils with butter and cream will create a lip smacking punjabi delicacy.

Ingredients:

Whole Urad Dal – 1 Cup
Rajma/Kidney Beans – ¼ cup
Water – ½ – ¾ Cup
Ghee – 2 Tbsp
Asafoetida/Hing – ¼ Tsp
Cinnamon – ½ Inch piece
Green Cardamom – 2
Bay Leaf – 2
Cloves – 6
Dried red Chillies – 2
Garlic – 1 ½ Tbsp finely chopped
Ginger – 1 ½ Tbsp finely chopped
Onion – 1 medium finely chopped
Salt – ½ Tbsp
Turmeric – ½ Tsp
Kashmiri Red Chili Powder – ½ Tbsp
Coriander-Cumin Powder – ½ Tbsp
Garam Masala Powder – 1 Tsp
Tomato – 2 pureed
Butter – 2 Tbsp (optional)
Cream – 1/3 Cup and 2 Tsp for garnish
Cilantro – handful chopped to garnish

Method:

1.    Soak Whole Urad Dal and Rajma/Kidney Beans overnight or at least for 6-8 hours.
2.    Heat a pressure cooker on high. Add whole Urad dal and Rajma/Kidney Beans and water.
3.    Pressure cook for 2 whistles on high heat and 5 more whistles on medium heat or until cooked.
4.    Mash the dal lightly after fully cooked.
5.    For tempering, heat Ghee in a pan on medium heat.
6.    Add hing/asafoetida, cinnamon, green cardamom, bay leaf, cloves and dried red chillies. Stir for a minute.
7.    Now add finely chopped ginger and garlic, fry for a minute.
8.    Add finely chopped onion and sauté until light brown on medium heat.
9.    Now add Turmeric, Kashmiri Red Chili Powder, Coriander-Cumin Powder, Garam Masala Powder and stir well.
10.    Add pureed tomatoes.
11.    Cover and cook for 4-5 minutes on medium heat.
12.    Now add the cooked dal and stir well.
13.    Add Butter (optional) and mix well.
14.    Add Cream and stir well.
15.    Cover and cook for 4-5 minutes on medium heat.
16.    Lastly add chopped cilantro. Stir well.
17.    Serve hot with chapatis or plain rice.

Happy Cooking! ☺