Black Urad dal whole -100 grams
Rajmah - 25 grams

Cumin seeds -1tsp
Chopped garlic -1 tbsp
Chopped ginger -1 tbsp
Garam masala powder -1 tsp
Fresh cream -1/2 cup
Red chili powder - 1 tbsp
Butter - 50 grams.
Chopped tomato - 1/2 cup or tomato puree
Chopped onion - 1 cup
Oil - 1 tbsp
Salt - As per taste.

Method:

1. Wash and soak the kidney beans and the dal together in huge bowl. Soak whole black urad and rajma overnight in 3-4 cups of water.
2. If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly water if this happens to avoid the sour taste of dal.
3. Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
4. Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
5. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
6. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.
7. Add this steaming tadka to the dal and let it simmer for a while uncovered.
8. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
9. Add fresh cream and let it simmer for 5 minutes.
10. Serve hot with Naan or Paratha.

Preparation Time: 1 hour

Cooking Time: 50 Minutes

Serves: 4-6 persons

Serving Suggestions: Serve Hot with Rotis or Parathas.

Note:

• This recipe also tastes very good the following day after reheating properly.
• Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
• After the Makhani is cooked, finish off with a couple of pinch of Kasoori methi powdered.
• Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .