dal makhani recipe

 Yields: 4-6 servings

Prep time: 15 minutes

Soak time: 8 hours or overnight

Cook time: 1-1.5 hours

Ingredients:

 * 1 cup urad dal (black gram), whole

 * 1/4 cup rajma (red kidney beans)

 * 4 cups water

 * 1 large onion, chopped

 * 2 cloves garlic, minced

 * 1-inch piece ginger, grated

 * 2 medium tomatoes, pureed

 * 1 teaspoon cumin seeds

 * 1 teaspoon coriander powder

 * 1/2 teaspoon turmeric powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1/2 teaspoon garam masala

 * 1 tablespoon butter

 * 1 tablespoon cream (optional)

 * Salt to taste

 * Fresh cilantro, for garnish

 * Ghee (clarified butter) for tempering (optional)

Instructions:

 * Soak: Wash and pick over the urad dal and rajma. Soak them in plenty of water for at least 8 hours or overnight. Drain and rinse well.

 * Pressure Cook: Place the soaked dal and rajma in a pressure cooker with 4 cups of water. Add 1 teaspoon salt. Pressure cook for 3-4 whistles or until the dal and rajma are very soft. Let the pressure release naturally.

 * Sauté: Heat butter in a pot. Add cumin seeds and let them sizzle. Add chopped onion, garlic, and ginger. Sauté until the onion turns translucent.

 * Simmer: Add the tomato puree, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 2-3 minutes, stirring occasionally.

 * Combine: Add the cooked dal and rajma to the pot. Mash some of the dal with a potato masher for a slightly thick and creamy texture.

 * Simmer: Simmer for 10-15 minutes, stirring occasionally, until the flavors meld and the dal thickens slightly. Add salt to taste.

 * Finish: Stir in cream (if using) and simmer for a few more minutes.

 * Temper (optional): Heat ghee in a small pan. Add a pinch of cumin seeds and a few curry leaves. Let them sizzle. Pour the tempering over the dal.

 * Garnish: Garnish with fresh cilantro and serve hot with naan, roti, or rice.

Tips:

 * For a richer flavor, use ghee instead of butter.

 * Adjust the amount of spices to your taste.

 * To make the dal even creamier, you can blend a portion of it in a blender.

 * For a smoky flavor, roast the tomatoes and onions before using them.

Enjoy your delicious and comforting Dal Makhani!