Dal Makhni

INGREDIENTS

• 1 cup whole black urad dal 
• ¼ cup rajma 
• 2 tablespoons chana dal 
• 2 tomatoes 
• 1 tablespoon ginger-garlic-chilli paste 
• 2 tablespoons Kashmiri chilli powder 
• 1 teaspoon turmeric powder 
• 2 tablespoons garam masala 
• 1 tablespoon coarsely ground cumin  and coriander powder 
• 3 tablespoons ghee 
• ½ cup unsalted butter 
• 1 teaspoon kasuri methi 
• 2 tablespoons fresh cream 
• Salt to taste 

METHOD

• Wash the urad dal and rajma well and soak them overnight. 
• Wash and soak the chana dal for 2 hours. 
• In a pressure cooker, add some ghee followed by the drained pulses and lentils. 
• Add half the chilli powder, turmeric powder, garam masala, salt and some butter. 
• Now add the water and pressure cook for 3 to 4 whistles (or until the dals are well cooked). 
• Blend the tomatoes in a blender to make a fine purée. 
• Now, in a kadhai, add the remaining ghee followed by the ginger-garlic-chilli paste and sauté well. 
• Then add the tomato paste and mix well. Cook the tomatoes until the oil separates. 
• Add the cumin-coriander powder and the remaining chilli powder, turmeric powder, garam masala and salt. Cook it well and add the cooked dal. Mix well. 
• Add the remaining butter and water if required. 
• Let everything cook together for 10 minutes. Then mash the dal to get the right consistency. 
• Just before turning the heat off, sprinkle some kasuri methi, fresh cream and a little butter. Let it settle for a minimum of an hour and then serve hot.