Dal Makhani

Dal Makhani, popular vegetable from the Punjab,made in low cal style, needs no description.The freshness and taste is maintained without the use of preservatives.

INGREDIENTS

• Black Urad dal (whole)                1/2 cup
• Red Kidney beans(rajmah)           2 tbsps.
• Cumin seeds                                1 tsp.
• Chopped garlic                            6 cloves.
• Chopped ginger                           2 inch.
• Garam masala powder                 1 tsp.
• Fresh cream                                 ½ cup
• Red chili powder                         1 tsp.
• Butter                                          3 tbsps.
• Chopped tomato                         2 nos.
• Chopped onion                           1 no.
• Oil                                              1 tbsp.
• Salt                                             As per taste.

METHOD 
1. Pick, wash and soak whole black urad and rajma overnight in three cups of
water.


2. Peel and chop the onion, ginger and garlic finely. Wash and chop the
tomatoes.


3. Cook the soaked dal and rajma in three cups of water
with salt, red chili powder and half the chopped ginger till
dal and rajma are cooked and soft.


4. Heat oil and butter in a thick-bottomed pan.
Add cumin seeds, when it crackles add chopped onions and fry
till golden brown.


5. Add chopped ginger, garlic and chopped tomatoes.
Sauté till tomatoes are well mashed and fat starts to leave the masala.
Add boiled dal and rajma to this. Adjust seasoning.


6. Add garam masala powder and simmer on very low heat for
fifteen minutes.


7. Add fresh cream and let it simmer for another five minutes.


8. Serve hot with Naan or Paratha.