Daal Makhani

 Ingredients:

 1.1 cup whole black urad daal.

2.1/4 cup bengal gram

3.1/2cup kidney beans

4.1tsp cumin seeds

5.1-2tsp green chillies, sliced thinly

6.1tsp ginger garlic paste

7.1 tsp cumin - coriander powder

8.1 tsp cardamom powder

9.1 medium red onion

10.1 tsp dried fenugreek leaves (kasuri methi)

11.3 tsp butter or(1-2tsp of vegetable oil)

12.2-3 cloves

13.2 cinnamon stick

14.1bay leaf

15.1/2 turmeric powder

16.1 cup tomatoes puree

17.1 cup cream

18. salt to taste and cilantro to garnish

Recipe:-

1. Soak the lentils and kidney beans overnight.

2. Rinse them cold water

3. Cook them in a pressure cooker for 3-4 whistles. it alright to cook longer cos its hard to spoil this dish.the long cooking also enhances the flavor for this dish.

4. Cook until cooked , almost mushy.

5. Take a potato masher / ladle and mash the lentils well.

6. Meanwhile ,in a saucepan, add butter (or 1

7. Add the tomatoes puree ,close the lid and cook for 5 min until the raw tomato smell leaves

8. Now add the lentil mixture.

9. Reduce the heat to simmer , add salt close the lid and slow cook for 15-20 min.

10. Stir occasionally to avoid the lentils from sticking to the bottom.

11. Add the fenugreek leaves along with cardamom powder, stir and then the cream(or2% milk/ fat free milk)

12. Cook for 5 more min and serve hot garnished with naan / roti garnished with cilantro