Daal Makhani

Ingredients:

• Whole Urad Dal- 1cup
• Rajma (Kidney beans)  - ¼ cup
• Ginger- 1 tsp(finely chopped)
• Garlic- 1 tsp(finely chopped)
• Ginger-garlic paste- 1 tsp
• Onion - 1 medium size(finely chopped)
• Tomatoes - 2 medium size (chopped)
• Tomato puree-  1 tbsp
• Red chili powder- 1 tsp
• Jeera (Cumin seeds)- 1 tsp
• Garam masala powder- 1 tsp
• Cream- ½ cup  
• Kasuri methi-  1 tsp 
• Butter - 3 tbsp
• Pure Ghee - 2 tbsp

For garnish:

• Cream
•  Coriander leaves

Method:

• Mix Urad dal and rajma together and soak it for overnight or atleast 12 hours.
• Boil the dal and rajma mixture with chopped ginger-garlic, bay leaf and enough water.
• Cook the dal-rajma mixture till tender. Mash the dal slightly with the back of the ladle
• Heat butter and ghee together in a Pan, add cumin seeds and allow it to crackle
• Add chopped onion and fry till translucent, add tomatoes and fry till water of the tomato dries up and become very soft.
• Add ginger garlic paste and sauté for another minute
• Add tomato puree, red chili powder and mix well.
• Add boiled dal mixture, salt, garam masala and mix. Add cream, mix
• Allow it to simmer for 30-45 minutes, stir occasionally to avoid burning. If the dal is too thick add little warm water.
• Finally add crushed kasuri methi, mix and simmer for another minute.
• Serve hot and garnish with cream and coriander leaves.