Dal Makhani

It's been a long time since I wanted to try this dish.Got this recipe from vah chef and adjusted it to suit my taste.It was amazing. So tasty... suits both for rice and roti types.

Serves - 4

Ingredients :

• Rajma - 1/2 cup
• Black Urad dhal - 1/2 cup 
• Onion -1
• Tomato puree - 1 cup ( from 3 medium size tomatoes)
• Ginger garlic paste - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1&1/2 tsp
• Garam masala - 1/2 tsp
• Fresh Cream - 1/2 cup
• Butter - 1 tbsp
• Oil- 1 2 tsp
• Cumin - 1 tsp
• Coriander leaves - 2 tbsp
• Water - As required
• Salt - To taste

Method:

• Pressure cook rajma/ red kidney bean and black Urad dhal with required water and salt.
• In a pan add oil followed by Cumin and onion.
• Then add ginger garlic paste sauté  till raw smell disappears. 
• Then add tomato puree and cook it covered  in low flame for 5 to 6 mins.
• then add butter followed by all the spice powders and salt. Mix well and cook for few mins.
• Now add the water in which the dhal got cooked ( if u don't have add just plain water).
• Cook it for 2 to 3 mins.
• Now add the dhal mixture and cook it covered for 5 mins in low flame.
• Finally add cream and coriander leaves and turn off the flame.
• Serve with roti/ phulkas or jeera rice/ mild pulao varieties.

Notes:

•  You can avoid cream and add 1/2 to 3/4 cup milk instead. In the  case add milk little by little and stir.
• You can temper with whole garam masala ( Cardamom -1, cinnamon- 1, cloves -2, bay leaf - 1) and avoid garam masala powder.
• You can avoid butter and add  2 more tsp of oil at the beginning.
• Before adding dhal make sure they are cooked properly.