Daal Makhani

Daal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from punjab. Rajma and whole urad provide protein and calcium. This can be eaten with rice or butter naan.

Preparation Time: 15 mins                          Cooking Time: 20 mins
Makes 4 servings



Ingredients:

•  1 cup Whole Urad Daal


•  1 tbsp Red Kidney Beans


•  1 Onion (finely chopped)


• 4-5 flakes Garlic Paste


• 1 inch Ginger Piece (chopped)


•  3 Green chilies (finely chopped)


•  1 tsp Cumin Seeds


• 1/2 tsp Turmeric Powder


• 1/2 cup Fresh Stirred Cream


• 2 tbsp Butter


• 1/2 tsp Coriander Powder


• 1/2 tsp Garam Masala


• A few Coriander Leaves (chopped)


•  Red Chili Powder to taste


•  Salt to taste

Method:

1. Soak Urad daal and kidney beans overnight in water.


2. Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 20 minutes.


3. Mash the mixture and again cook for 15-20 minutes.


4. Heat oil in a kadhai or big pan.


5. Saute cumin seeds and add garlic paste.


6. Add ginger and fry the paste till light brown.


7. Add onions and saute till golden brown.


8. Add  green chilies,turmeric powder, coriander powder, chili powder, and salt.


9. Fry for a few minutes.


10. Reduce the flame to medium. Add cooked daal and stir.


11. Add garam masala powder and  cream and bring it to a boil.


12. Remove from heat.


13. Garnish with chopped coriander leaves and add a dash of butter.


14. Serve with naan or hot vegetable rice (Pulaov) .