Name: Dal Makhani recipe by Priya Mani at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Red kidney beans 1/2 cup; Black urad daal 1/2 cup; Butter 2 to 3 tbsp; Ginger garlic paste 1 1/2 tsp; Whole garam masala; Onion 1 finely chopped; Tomato puree of 3 big tomatoes; Fresh cream 100 ml plus garnishing; Salt to taste; Turmeric powder 1/2 tsp; coriander powder 1 tsp; Garam masala powder 1/2 tsp; Kashmiri red Chilli powder 2 tsp; Cumin seeds 1 tsp; Kasthori methi 1 tsp

Ingredients Serving: 4

Red kidney beans 1/2 cup
Black urad daal 1/2 cup
Butter 2 to 3 tbsp
Ginger garlic paste 1 1/2 tsp
Whole garam masala
Onion 1 finely chopped
Tomato puree of 3 big tomatoes
Fresh cream 100 ml plus garnishing
Salt to taste
Turmeric powder 1/2 tsp
coriander powder 1 tsp
Garam masala powder 1/2 tsp
Kashmiri red Chilli powder 2 tsp
Cumin seeds 1 tsp
Kasthori methi 1 tsp

Instructions

Soak the dal overnight. Cook dal with required salt for 6 to 7 whistle and keep aside.
In a pan add little bit oil, about 2 tsp and add 1 tsp butter.
Once heated, add cumin seeds, once cracked add whole garam masala spices.
Followed by onion and saute until golden brown, add ginger garlic paste and saute well until raw smells off.
Add tomato puree and mix well.
Add all the spices like turmeric powder, coriander and red Chilli powder and salt, mix well and close the lid.
After 10 mins add little water to make gravy (you can add the daal cooked water also) add cooked daal.
Check the seasoning.
And close the lid for again for 15 mins, cook on medium flame until thick.
Once thick, add fresh cream and butter.
Finally add kasturi methi and mix well and take it off the flame.
Transfer to the serving bowl and garnish with some fresh cream and coriander leaves.

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