Dal Makhani Recipe

• 1 cup Whole Urad Daal
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)
• 1 tbsp Red Kidney Beans
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste

• Soak kidney beans overnight in water.
• Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
• Mash the mixture and again cook for 15-20 minutes.
• Add cream and curd to the daal.
• Heat oil in a kadhai.
• Saute cumin seeds and add garlic paste.
• Fry the paste till light brown.
• Add onions and saute till golden brown.
• Add tomatoes, ginger, and green chilies.
• Fry till tomatoes turn soft.
• Now add turmeric powder, coriander powder, chili powder, and salt.
• Fry for a few minutes.
• Reduce the flame to medium. Add daal and stir.
• Remove from the flame as soon as it begins to boil.
• Add garam masala powder.
• Garnish with chopped coriander leaves and add a dash of butter.
• Serve with naan or hot rice.