Name: Daal Makhani recipe by Khushboo Batra at BetterButter
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 100 gram black whole lentil; 20 gram kidney beans; 250 ml milk; 6 tablespoon butter; 1 medium onion; 2 big tomatoes; 2 green chilly; 1 tablespoon ginger garlic paste; 1/2 teaspoon jeera seeds; Salt to taste; 1/2 tsp red chilly powder; 1/2 pinch red food color ( optional); 1 tablespoon finely chopped coriander leaves

Ingredients Serving: 4

100 gram black whole lentil
20 gram kidney beans
250 ml milk
6 tablespoon butter
1 medium onion
2 big tomatoes
2 green chilly
1 tablespoon ginger garlic paste
1/2 teaspoon jeera seeds
Salt to taste
1/2 tsp red chilly powder
1/2 pinch red food color ( optional)
1 tablespoon finely chopped coriander leaves

Instructions

soak black whole lentil and kidney beans together for 7-8 hours
now take a pressure cooker put soak lentil and kidney bean in it add salt and 1 tablespoon butter lid the cokker then 1 after 1 whistle reduce the heat cook for 20 minutes use sufficient water for boiling
cut onion and green chilly finely
cut tomatoes and grind make purée
now take a frying pan add 3 tablespoon butter let it hot then add jeera seeds
now add ginger garlic and chopped green chili paste sauté for 30 seconds
add chopped onion and on medium heat cook till pink colour
now add chili powder reduce heat to low
add tomatoes purée cook on low heat till mixture separate from pan
now put boiled lentil and milk on full flame after 1 boil reduce flame to low
cook like that 20 minutes turn occasionally
add 1 /2 pinch of food color if you want and stir
you will see daal is thick and smooth now
now take a another frying pan 0ut 2 tablespoon butter let it hot again add 1/3 teaspoon jeera seed let the jeera turn to brown colour
add this butter jeera mix in daal and off heat and garnish with coriander leaves and enjoy

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