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.