Dal Makhani

I didn't add too much butter for health reasons. I just added cream with some low fat milk. If you want to increase the amount of butter, just add 2-3 tbsp.
Ingredients:
Whole urad dal (black lentils) - 1 cup
Rajma (kidney beans) - 2 tbsp.
Onion - 3 (small-chopped)
Tomatoes - 3 (pureed)
Butter - 1.5tsp
Garam masala - 1 tsp.
Salt (to taste)
Ginger-garlic paste - 2 tsp.
Cream - 1/4 cup
Low - fat milk - 1/4 cup
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cumin seeds - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Green chillies - 2
Oil

To garnish:
Butter
Coriander leaves
Cream
Ginger julienned

Method:
Soak urad dal and rajma overnight. Discard water.
In a pressure cooker, add urad dal, rajma, required fresh water, salt, green chillies and 1 tsp. ginger-garlic paste.
Pressure cook up to 3 whistles and simmer up to 15 to 20 minutes.
Remove from heat and keep aside.
When pressure drops, remove the lid and lightly mash the dal and rajmah.
In a pan, heat oil and add onion, saute till golden color.
Add 1 tsp. ginger- garlic paste and saute till raw smell fades.
Remove from heat and cool it. Grind them into a coarse paste.
In the same pan, add butter and add cumin seeds.
When the cumin seeds sizzle, add the onion coarse paste and saute for few minutes.
Now add the tomato puree and saute till it releases oil (I mean butter).
Add red chilli powder, coriander, turmeric powder and salt. Stir for a few seconds.
Add the boiled dal and simmer for 10 minutes.
Meanwhile mix cream and milk in separate bowl.
Add the cream , garam masala and mix with boiled dal.
Remove from heat and garnish with the given ingredients.

Sent off to "MLLA-24" (hosted by Diana and started by Susan) and "Think Spice Think Garam Masala" (hosted by Saraswathi Iyer and started by Sunitha).

Posted in: Punjabi Cuisine, side dish