Dal Makhni

Preparation Time:   3 hrs

Cooking Time:       40 mins

Ingredients:

Whole Masoor Dal \ Black Lentil                1  Cup

Rajma \ Kidney Beans                              ¼ Cup

Jeera \ Cumin Seeds                                1 tbsp

Dal Chini \ Cinnamon                                1 medium size piece

Laung \ Clove                                           2 pieces

Elaichi \ Cardamom                                  3 pieces

Garam Masala                                         ½ tbsp

Turmeric Powder                                      ¼ tbsp

Chopped Onion                                        1 Large

Ginger Garlic Paste                                  ½ tbsp

Fresh Cream                                           100 gms

Unsalted Butter                                        25 gms

Chopped Green Chili                                 2 tbsp

Chopped Coriander \ Cilantro                     4 tbsp

Salt                                                         To taste

Preparation:

Soak masoor dal and rajma separately for 3hrs.

Boil the rajma, drain the water and keep it aside.

Now boil masoor dal in 3 cups of water along with dal chini, elaichi and laung. (Do not drain the water, this will be used further for cooking)

In a big mouthed pan, heat 2 tbsp of oil and then add the butter.

Add jeera and on a medium flame and heat, until crackling sound is heard.

Add green chili chopped onion and sauté, until the onion turns golden brown.

Add turmeric powder, garam masala, ginger garlic paste and sauté, until oil is seen at the edges.

Take the rajma, in a bowl and slightly blend it.

Now add the masoor dal and rajma to the pan and let it cook on medium to high flame, until the first boil comes.

Add half of the cream and let it cook on low to medium flame for another 5 minutes.

Switch off the gas.

Turn the dal makhni in a serving vessel and generously spread the remaining fresh cream and chopped coriander on it.

Note:
The water used to boil masoor dal should be used for cooking as it has the extracts of the masala.
The rajma and masoor dal should be absolutely cooked after boiling, such that if pressed between thumb and finger it feels soft.