Dal Makhani

Ingredients

• 1 1/2 cup Whole Black Urad dal
• 1/2 cup Chana dal
• 1/2 cup Rajma
• 1 cup finely chopped onion
• 4-5 cloves of garlic chopped
• 1 inch piece of ginger chopped
• 2-3 cloves
• 4-5 black peppercorns
• 4-5 green chillies slit
• 1 1/2 cups tomatoes chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon Garam Masala
• 1/2 teaspooon Cumin seeds
• pinch of Hing
• Salt to taste
• 3 tablespoon oil
• 2 tablespoon butter
• freshly chopped Cilantro for the garnish

Method

1. Combine Black urad dal, Chana dal and Rajma with water and soak it overnight.
2. Now pressure cook the mixed dals along with salt, turmeric, chopped garlic , ginger , cloves, peppercorns and about 5-6 cups of water. Cook till 6-7 whistles.
3. Heat oil in a pan. Add jeera. Once jeera splutters add hing.
4. Add the onion and saute till golden brown.
5. Add the tomatoes and green chillies and fry till the oil leaves the masala.
6. Add red chilli powder . Mix well. Fry for about a minute or two and add the boiled dal mix. Bring it to a boil. You could add a little water as this dal thickens quickly. Let it simmer for about 10-15 minutes. This is a slow cooking dal. The slower you cook the tastier it gets. Add Garam Masala, butter and the chopped Cilantro. Simmer for another 2-3 minutes.
7. Ready to serve with Jeera Rice , Parathas, Phulkas , Naan .