Name: Dal Makhani recipe by Jaya Rajesh at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 1/2 cup split black gram and 1/2; cup brown kidney beans soaked in water overnight.; 2 1/2 cups of water; 3 riped tomatoes pureed; A pinch of cooking soda (its optional please refer notes); 3 tbsp butter or clarified butter; 1 tsp freshly ground ginger garlic paste; 2 green chilies crushed; 1/2 tsp Cumin seeds; 1/4 tsp asafoetida powder; 1/2 tsp each of kashmiri chili and turmeric powder; 1/2 tsp garam masala; 1/2 cup of full cream milk(this is optional please refer notes); Salt according to taste; Coriander for garnish

Ingredients Serving: 10

1/2 cup split black gram and 1/2; cup brown kidney beans soaked in water overnight.
2 1/2 cups of water
3 riped tomatoes pureed
A pinch of cooking soda (its optional please refer notes)
3 tbsp butter or clarified butter
1 tsp freshly ground ginger garlic paste
2 green chilies crushed
1/2 tsp Cumin seeds
1/4 tsp asafoetida powder
1/2 tsp each of kashmiri chili and turmeric powder
1/2 tsp garam masala
1/2 cup of full cream milk(this is optional please refer notes)
Salt according to taste
Coriander for garnish

Instructions

For making Dal Makhani we have to wash and soak both the lentils overnight .
After its well soaked pressure cook it with a pinch of cooking soda till it releases two whistles. After two whistles simmer the dal for 5 mins and then switch the flame off and let the dal cool.
By the time the dal cools, make the tadka for the dal. Heat clarified butter or ghee in a skillet and add in cumin seeds and let it splutter.
Then add in asafoetida and ginger garlic paste saute; it for a while. Once it's cooked add in chili paste and tomato puree and cook till the tomato mixture leaves oil.
Once oil separates add in salt and all the masalas and saute; again. Once the raw smell from the masala is gone add in cooked dal and let it simmer for a while.
Let the mixture starts to boil add in milk and mix well. Let it cook for 5 minutes and then switch off the flame.
Garnish it with coriander leaves and serve hot with laccha parantha, butter naan or jeera rice.
Note:-
Adding cooking soda is totally optional however if you add cooking soda it eases the cooking process.
Generally cream is added in dal makhani but i added full cream milk instead because i already added 3 tbsp of butter.You can add 3 tbsp of cream if you wish to opt for milk.

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