Dal Makhani

Ingredients

1 Cup whole urad dal (black lentils)

¼ cup dried red kidney beans (rajma), soaked overnight
¼ cup bengal gram dal (channa dal)
1 nos. large size onion, finely chopped
25 gms peeled & grated ginger.
3 to 4 nos. minced, garlic cloves
3 nos. green chilles
Water (As required)
lemon, cut into wedges
fresh coriander leaves, finely chopped
Salt as per your taste

For Tampering or Tadka 

1 tsp. cumin seeds
2 nos. minced, garlic cloves
½ tsp.fenugreek seeds
¼ tsp. asafoetida powder
1 nos. tomato (finely chopped) or 1 cup of tomato puree
2 tbsps. vegetable cooking oil

Finishing Touch :
125 gms butter
50 ml. fresh rich cream
2 tsp. red chilli powder
1 tsp. garam masala powder

Method for Preparation

1. Wash & soak all type of dals or lentils (urad dal, kidney beans & bengal gram dal) in a enough water for about 6 to 8 hours or overnight.

2. Finely chopped the green chillies, ginger and garlic cloves and keep it aside.

3. Boil all the soaked dals or lentils and add grated ginger, minced garlic cloves & salt and cover it with lid and simmer it until the 2/3 of the water is evaporated and dals or lentils are cooked well.

4. Drain out the excess water and then mash the dals or lentils gently with wooden ladle or spoon.

5. To prepare the tampering or tadka, heat the vegetable cooking oil in a deep fry pan until it becomes hot, then add the cumin seeds and fenugreek seeds, stir well until it starts get crackling.

6. Add green chillies, ginger and garlic paste and saute them till it’s flavor start spreading.

7. Add finely chopped onion and saute them until it turns to golden brown in color and softens, then add finely chopped tomatoes or tomato puree & asafoetida powder and fry them for about 1 to 2 minutes.

8. Add the garam masala powder, coriander powder, jeera powder, kashmiri red chilli powder & butter, mix well.

9. Finally add all the cooked lentils or dals and mix properly.

10. Simmer it lightly until it’s get cooked completely for about 20 to 25 minutes and then add the fresh rich cream, butter and adjust the seasonings

11. Garnish it with finely chopped fresh green coriander leaves.

12. It’s ready to serve hot dal makhani (low fat recipe) with soft and fluffy kulcha.