Dal Makhani

Ingredients

1. 1 cup whole black lentils ( whole black Urad dal )
2. 1/4 cup Bengal gram (optional – I like the consistency)
3. 1/4 cup Kidney beans
4. 1 tsp cumin seeds
5. 1-2 tsp green chillies, sliced thinly
6. 1 tsp 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 tbsp butter
12. 2-3 cloves
13. 2″ cinnamon stick
14. 1 Bay leaf
15. 1/2 tsp turmeric powder
16. 1 cup tomato puree
17. 1 cup cream
18. salt to taste and cilantro to garnish

Method:

• Soak the lentils and kidney beans overnight. Cook until cooked, almost mushy. 
• In a saucepan, add butter along with cloves, cinnamon, cumin, turmeric, cumin-coriander powder,bay leaf, ginger-garlic paste, chillies and onions. 
• Saute until aromatic and onions gets soft.
• Add the Tomato puree, close the lid and cook for 5 min until the raw tomato smell leaves.
• Now add the lentil mixture, reduce the heat to simmer, add salt close the lid and slow cook for 15-20 min. Stir occasionally to avoid the lentils from sticking to the bottom.
• Add the fenugreek leaves along with cardamom powder, stir and then add the cream.
• Cook for 5 more minutes and serve hot garnished with Naan/ Roti garnished with cilantro.