Dal Makhani

Ingredients

• 1 cup whole black lentils (sabut urad dal)
• 1/4 cup kidney beans (rajma)
• 2 tbsp Aaicha's Garam Masala
• 2 tbsp ghee
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup fresh cream
• 2 tbsp butter
• 1 tsp kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves for garnish
• Salt to taste
• 1 tsp cumin seeds
• 4 cups water

Instructions

1. 1 Soak black lentils and kidney beans overnight or for at least 6 hours. Drain and rinse.
2. 2 Pressure cook the lentils and beans with 4 cups of water, salt, and turmeric powder for about 5-6 whistles or until completely soft.
3. 3 Mash some of the cooked lentils with the back of a spoon to thicken the dal.
4. 4 Heat ghee and oil in a pan. Add cumin seeds and let them splutter.
5. 5 Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for 2 minutes.
6. 6 Add tomato puree, red chili powder, and Garam Masala. Cook until oil separates.
7. 7 Add the cooked lentils and mix well. Simmer on low heat for 30-40 minutes, stirring occasionally.
8. 8 Add fresh cream, butter, and kasuri methi. Mix well and cook for another 10 minutes.
9. 9 Garnish with fresh coriander and serve hot with naan or rice.