Name: Dal Makhani recipe by Bobby Kochar at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: 3/4 cup Whole Urad Dal; 1/4 cup Rajma; 4 cups water; Enough water for soaking them; Salt, to taste; 1 tsp Ginger Garlic paste; 2-3 Black Cardamom; 1 " Cinnamon stick; 1/2 tsp Red chilli powder; 1/2 cup Cream; 2 tbsp Butter; 1 tsp Kasoori Methi; 2 tbsp Oil; 1 tsp Ginger paste; 1 tsp Garlic paste; 1 tsp Cumin seeds; 1/2 tsp Garam masala; Chopped coriander for garnishing; 1 Green Chilli (Finely chopped); 3 Onions (chopped finely); 6 Tomatoes (pureed)

Ingredients Serving: 6

3/4 cup Whole Urad Dal
1/4 cup Rajma
4 cups water
Enough water for soaking them
Salt, to taste
1 tsp Ginger Garlic paste
2-3 Black Cardamom
1 " Cinnamon stick
1/2 tsp Red chilli powder
1/2 cup Cream
2 tbsp Butter
1 tsp Kasoori Methi
2 tbsp Oil
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Cumin seeds
1/2 tsp Garam masala
Chopped coriander for garnishing
1 Green Chilli (Finely chopped)
3 Onions (chopped finely)
6 Tomatoes (pureed)

Instructions

Wash and soak Rajma and Urad dal in enough water overnight or for at least 8 hours.
Water should be extra as it expands in size. Drain and rinse properly.
Add 4 cups of water in a pressure cooker. When it boils, add rajma, dal along with salt, green chillies and ginger garlic paste.
Pressure cook for 1/2 an hour. When the pressure is completely released, open and take off the lid and mash it lightly.
Blend tomatoes in a mixer. Heat oil in a thick bottomed vessel.
Add cumin seeds and when it crackles, add ginger garlic paste. Sauté till it releases a nice aroma. Add Cinnamon and Black cardamom and sauté till they become aromatic.
Add finely chopped onions and sauté on low flame till they are golden brown in color. Add Tomato puree and red chilli powder and cook till it leaves oil.
Add kasoori methi and mix well. Add it to cooked dal and simmer it till it becomes thick. Put garam masala in it.
Add butter and stir it so that it mixes properly. Let it cool down a little and then add cream.
Garnish with chopped coriander leaves and serve with Lachcha Paranthas.

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