DAL MAKHANIIngredients½ cup whole black gram (sabut urad dal), soaked for 6-8 hours and drained 2-3 tablespoons red kidney beans (rajma), soaked for 6-8 hours and drained1 inch ginger, gratedSalt to taste 4 tablespoons butter 1 teaspoon oil 1 teaspoon cumin seeds (jeera)1 tablespoon chopped garlic1 large onion, finely chopped2 medium tomatoes, finely chopped1 teaspoon Kashmiri red chilli powder½ teaspoon garam masala powder2-3 tablespoons fresh cream + for drizzlingGinger strips for garnishingMethod1. Pressure cook black gram and red kidney beans alongwith half of ginger and salt in 3 cups water till 5-6 whistles are released. Open the lid when the excess pressure is completely released. 2. Heat 2 tablespoons butter and oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add garlic and remaining ginger and sauté till golden brown. 3. Add onion and sauté till golden brown. Add tomatoes and sauté till the oil separates. Add chilli powder, mix and cook for 1 minute. 4. Add cooked black gram mixture and 1 cup water, mix and cook for 2-3 minutes. Add remaining butter and adjust salt, mix and cook for 4-5 minutes. 5. Add garam masala powder, mix and cook for 1-2 minutes. Switch off heat, add 2-3 tablespoons cream and mix well. 6. Pour dal makhani in a serving bowl, drizzle some cream and serve hot garnished with ginger strips.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
