DAAL MAKHANI

      Known as 'Maa ki daal' or 'kaali daal' too, it's rich and creamy. Here I have cooked the daal in pressure cooker but it can be cooked in slow cooker too to give it a better texture.

INGREDIENTS:
Whole black gram (whole urad dal) -1 cup
Red kidney beans (rajma)- 3 tbsp
Chana dal - 2 tbsp
Butter - 2tbsp
Ginger garlic paste - 1 tbsp
Onion chopped -1 medium sized
Tomato purée - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Fresh cream - 1/4 cup
Salt to taste

METHOD:

• Wash and soak urad dal and rajma overnight.
• Pressure cook it with chana dal, salt and turmeric powder till 7 whistles. Wait till the pressure releases.
• In the mean time prepare masala for daal.
• Heat butter in a pan add ginger garlic paste and sauté it for 2-3 mins.
• Then add chopped onions and continue sautéing for 2-3 mins.
• Add red chilli powder and tomato purée and cook it till oil separates.
• Mix in the pressure cooked daal, add garam masala. Adjust the salt. Cook it covered on medium heat for 4-5 mins.
• Lastly add fresh cream and mix well.
• Daal makhani is ready to serve with your choice of roti.

Makes 4-5 servings.