Dal Makhni

Ingredients

• - 1 cup: Whole black gram
• - 2 tsp: Split Bengal gram
• - 2 tsp: Kidney beans
• - 1 cup: Tomato(puree)
• - 1" piece: Ginger
• - 4 Cloves: Garlic
• - 2 : Whole dry red chillies (soaked for 15 minutes)
• - 3 tsp: Ghee
• - 2 tsp: Dhania (coriander) powder
• - 1/2 tsp: Garam masala
• - 1 tsp: Butter
• - 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
• - 1 tsp: Ghee
• - 5 cups: Water
• - Salt to taste

Method

• - Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
• - Grind ginger, garlic and dry red chillies together to a paste.
• - Drain out all water from the pulses and add six cups of fresh water.
• - Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
• - Open the cooker and mash the contents.
• - Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
• - Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
• - Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.