| • | Wash both kidney beans and whole black lentil and soak them overnight.
|
| • | In the morning, put them in the pressure cooker, along with water.
|
| • | After the cooker whistles 5 times, turn the knob to simmer and continue to cook for 25- 30 minutes.
|
| • | When cooked, allow them to cool.
For Masala
|
| • | Take a pan/ heavy-bottomed kadai and heat oil in it. Add chopped onions and saute, till they get golden brown.
|
| • | Add ginger, garlic, tomatoes, red chili powder, salt, turmeric powder and green chilies and saute it till the masala thickens.
For Dal Makhani
|
| • | Add the cooked dal and ½ cup water (to dilute) to the cooked masala mixture and cover it with a lid.
|
| • | Stir it occasionally and cook it for 25 - 30 minutes on low heat. The dal will gradually thicken.
|
| • | Garnish it with low-fat cream and chopped coriander leaves and serve hot with chapatti and rice. |
