Name: Dal Makhni recipe by Supriya Harshit at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1/2 kg- urad dal black; 1/2 small- katori rajma; 1 large- onion chopped; 3 medium- tomatoes pureed; 1 tbsp- ginger garlic paste; 1-2 no - bay leaves; 5-6 no - cloves; 1 tsp - sabut jeera; 1 -2 no - big cardamom; 1 pc - Javitri; 1 tsp - garam masala; 1 tsp - Red chilli powder; 2 tsp- coriander powder; Salt to taste; 1 tbsp- refined oil; 1 tsp - kasuri methi

Ingredients Serving: 4

1/2 kg- urad dal black
1/2 small- katori rajma
1 large- onion chopped
3 medium- tomatoes pureed
1 tbsp- ginger garlic paste
1-2 no - bay leaves
5-6 no - cloves
1 tsp - sabut jeera
1 -2 no - big cardamom
1 pc - Javitri
1 tsp - garam masala
1 tsp - Red chilli powder
2 tsp- coriander powder
Salt to taste
1 tbsp- refined oil
1 tsp - kasuri methi

Instructions

Mix urad dal and rajma and soak overnight
In the morning boil the dal by adding salt to taste and half of ginger- garlic paste in pressure cooker and cook till tender. Mash the dal a little and keep aside
Heat oil in a wok add sabut jeera, bay leaves , cloves and big cardamom.
Now add the chopped onions and ginger garlic paste. Saute till golden brown in color..
Add the tomato puree and mix well.
Add coriander powder, red chilli powder and little salt. Mix gently and cook on slow flame till 8-10 minutes. Cook till the oil leaves the sides. Add the dal now and mix well ..
Adjust spices and salt
Cook on slow for 10 more minutes, add fresh cream, mix and switch off the gas, pour in the serving bowl . Add amul butter and chopped fresh coriander .

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