DAL MAKHANI

INGREDIENTS
1 cup sabut urad (whole black gram)
1/4 cup Rajma (Kidney beans)
3-4 medium sized sliced onions
5-6 large tomatoes
1 tsp garlic paste or finely chopped garlic
1 tsp garam masala
1/2 stick cinnamon
red chili as per taste
1 tsp dry mango powder
1/2 cup fresh cream
4-5 tbsp butter
1/4 tsp mace
1/2 tsp sugar
fistful cashews

METHOD

Soak daal with rajma overnight. In the morning, pressure cooker it for 25-30 minutes. keep it aside.

In a separate pressure cooker add oil, add roughly broken cinnamon sticks. Add sliced onions.

Saute onions till transparent. Add dry spices.

Add roughly chopped tomatoes. Mix well. Close the lid of cooker and give 1-2 whistle on high flame and turn off the gas. Let it come down to room temperature. Open the lid.

Grind the cool mixture in blender to make rough paste. (try not to make smooth paste)


In  a pan, add 2-3 tbsp and saute the paste stirring occasionally till it leaves the side of pan and turn in red color. Add cashew paste, sugar and butter.

Add this mixture in boiled daal and simmer daal for at least 1 hour on low flame mashing dal  occasionally.

Add cream in the end and turn off the gas.

Serve hot!

I FORGOT TO TAKE PICS OF LAST STEP PLEASE EXCUSE ME FOR SAME.

Pictorial:

1. Overnight soaked dal.

2. In a cooker add oil, break cinnamon stick and mace and saute.

3. Add sliced onions.

4. When onions becomes transparent add dry spices.

5. Mix well and add chopped tomatoes.

6. Give 1-2 whistle and turn off the gas.

7. Let mixture cool down and blend it in rough paste.

8. Add butter in pan or same cooker, put this mixture and simmer till it leaves the side of pan.

9. Take fistful almonds and grind it using some water to make smooth paste.

10. Like this.























11. When paste start leaving pan add sugar.

12. Some more butter. Add this mixture in boiled and little mashed dal and let it simmer on low flame for at least 30 minutes.

13. Serve hot!!

14. Serve with tandoori roti made without tandoor.