Dal Makhani

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour.

Ingredients

• Urad Sabut Dal                 1 1/2 cup
• Rajma                                 1/2 cup
• Salt                                      2 1/2 tsp (or acc 2 ur taste)
• Onion, chopped                 2 medium
• Tomato (paste of)              2 medium
• ginger,garlic paste             4 tsp
• green chillies, chopped     3
• red chilli powder                 1 tsp
• Cumin seeds                      1 tsp
• Oil/ghee                               4 tsp
• butter                                   1 tsp (acc. to taste)
• garam masala                    1 tsp

Method

Wash and soak dal and rajma for 5-6 hrs, or over night. pressure cook both dal and rajma in 6 cups water with salt. cook it at low flames after three whistles for 20-25 min. Open the lid and see either the dal and rajma becomes totally soft or not. if not cook it at low flame for few more minutes, till it becomes totally soft.

Now heat oil in a pan, add cumin seeds (jeera), when they began to change the colour add onion (chopped) in it, saute it till they become light pink. Add ginger garlic paste, green chillies, tomato paste,red chillie powder and garam masala. saute it till the masala leaves oil. 

Now add this masala in pressured cook dal and rajma, add some water if needed. Simmer on low heat till the dals are totally soft and well blended. Garnish it with butter and Serve hot.