Dal makhani

Ingredients

• 2 cup whole urad (whole black lentil)
• 1/2 tbsp dry kidney beans

• salt to taste

• 6 tbsp butter

• 4 tsp cumin seeds

• 4 green chilis, cut lengthwise
• 1 tsp cinnamon powder
• 1/4 tsp ground cloves
• 6 cardamoms

• 1 cup finely chopped onions

• 2 tsp ginger-garlic paste
• 1 tsp cayenne powder
• 1/2 tsp turmeric powder
• 2 28oz cans crushed tomatoes

• 2 tsp garam masala

• 1 cup fresh wipping cream
• 4 tbsp chopped cilantro

Directions

1. Clean, wash and soak the whole black lentil and kidney beans for at least 6 to 8 hours
2. Drain, add 4 cups of water and salt and pressure cook for 50 minutes.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chilis, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in color
7. Add the ginger-garlic paste, chili powder, turmeric powder and cook it until the raw smell goes away. Remove cardamom from mixture.
8. Then add tomato pulp and cook over a medium flame till the mixture leaves oil.
9. Now add garam masala and stir for another 2 mins
10. Add the dal, salt and approx 1/4 cup water and simmer for 10 minutes.
11. Add the cream and mix well. Simmer for 2 to 3 more minutes.
12. Serve hot garnished with coriander and fresh cream.