Dal Makhani


Ingredients
  1. 1 cup whole black lentils
  2. 1/4 cup Bengal gram
  3. 1/2 cup Kidney beans
  4. 1 tsp cumin seeds
  5. 1-2 tsp green chillies, sliced thinly
  6. 1 tsp ginger garlic paste
  7. 1 tsp cumin-coriander powder
  8. 1 tsp cardamom powder
  9. 1 medium onion
  10. 1 tsp dried Fenugreek leaves ( Kasuri Methi )
  11. 3 tbsp butter
  12. 2-3 cloves
  13. 2" cinnamon stick
  14. 1 Bay leaf
  15. 1/2 tsp turmeric powder
  16. 1 cup tomato puree
  17. 1 cup cream
  18. salt to taste and cilantro to garnish


Method

1.       Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.



2.      Chop the garlic, ginger and green chillies finely.



3.      Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.



4.      To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cinnamon stick ,cloves, bay leaf,cumin seeds and fenugreek seeds, and stir until they crackle. Add the garlic and fry until beginning to color. Add the asafetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.



5.      Add the garam masala,kasoori methi and adjust seasonings,I like adding more cardamom powder and kasoori methi.




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