Dal Makhani

Serves 6 to 7

Ingredients

1 cup whole black lentil (urad dal)

1/4 cup red kidney beans (rajma)
1 1/2 cup water

1/2 tsp turmeric powder

salt to taste

1 tbsp ginger garlic paste

2 medium tomatoe's pureed

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp red chili powder

1 tsp garam masala powder

1 tsp dry kasoori methi  (optional)

1 tbsp butter or almond yogurt (for vegans)

For Tempering
1 tbsp ghee
1/2 tsp cumin seeds

1 bay leaves

2 green cardamoms

2 cloves

1-2 green chili slit in half
1/4 tsp asafoetida (heeng)

Directions
1. Soak urad dal and rajma for an hour.
2. In a pressure cooker or instapot, add urad dal, rajma water, turmeric powder, and salt. Cook for a few whistles until daal is tender. 

3. Heat ghee in a pan, add cumin seeds, green chili, heeng, bay leaves, cardamoms, and cloves. Let it splutter.

4. Add ginger garlic paste and saute for a minute. 

5. Add coriander powder, red chili powder, garam masala powder, cumin powder and kasoori methi. Add 1-2 tbsp of water so the spices don't burn. 

6. Now add tomato puree. Cook on medium flame until the oil separates from spices.
7. Add the cooked dal and rajma. Add 1 cup of warm water and bring to boil. Let it simmer for 8-10 minutes on low flame. 

8. Add butter if you like or almond yogurt can be added if you are vegan. 

9. Serve with roti or naan.