Name: Dal Makhani recipe by Ritu at BetterButter
Prep time: 95 min
Cook time: 85 min
Total time: 180 min
Yield: 4
Ingredients: Black lentil 150 gm (soaked and boiled); Rajma 150 gm (soaked and boiled); 2 medium size tomatoes; 2 medium size finely chopped onions; 2 tbsp Kashmiri red chilly powder; 1 tbsp fresh cream; 1 tbsp Butter; 1 tsp cumin seeds; 1 tbsp chopped ginger; 1 tbsp chopped garlic; 1 -2 tsp oil; Green chilies 2; 1 cardamom; 2 green cardamom; 1 inch cinnamon; 2 pinches or grated nutmeg powder; 2 -3 bay leaf; 2 ,3 cloves; Salt according to taste

Ingredients Serving: 4

Black lentil 150 gm (soaked and boiled)
Rajma 150 gm (soaked and boiled)
2 medium size tomatoes
2 medium size finely chopped onions
2 tbsp Kashmiri red chilly powder
1 tbsp fresh cream
1 tbsp Butter
1 tsp cumin seeds
1 tbsp chopped ginger
1 tbsp chopped garlic
1 -2 tsp oil
Green chilies 2
1 cardamom
2 green cardamom
1 inch cinnamon
2 pinches or grated nutmeg powder
2 -3 bay leaf
2 ,3 cloves
Salt according to taste

Instructions

Heat oil when its get heated add butter when butter gets melted add all the whole spices saute till the spices become aromatic then add onions stir and saute the onions on a low flame till they turn golden.
Then add ginger garlic stir and saute again and saute till the raw aroma of ginger garlic goes away add chopped green chili and stir for a minute.
Then add tomatoes and stir again add red chilli powder stir very well and saute the mixture on a low flame to medium flame till you see fat releasing from the sides.
Then add the cooked black urad dal and rajma along with the stock and mix all the things very well and add a little water ( you can add more or less ) to make nice gravy from it.
Now add 1 tbsp of fresh cream and give it a nice mix and let it seem up for 10 minutes at a medium low heat then it will be ready.
After 10 minutes it is ready, add freshly chopped coriander leaves. Served it with aloo parathas ,aloo kulchas , jeera rice or naan or chapattis
Dhungar Method (dum method ):
Heat a small piece of charcoal on flame till it becomes red hot with the help of tongs keep on turning the charcoal piece so that it evenly burns.
Keep the red hot charcoal in a small bowl, pour 1/2 tsp oil on the charcoal.
Immediately keep the bowl on top of the dal makhani.

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