Ingredients
Urad Dal (with skin): ½ cup
Red kidney beans (Rajma): ¼ cup
Cumin seeds (Jeera): ½ tsp
Coriander powder (Dhania): 1 ½ tsp
Fresh coriander leaves: ¼ cup
Directions
1.
Dal Makhani Indias great pulse:
3.
Soak Chana Dal and Rajma separately for at least 2 hours before actual preparation.
7.
Chop green chillies, tomatoes, onions, ginger, coriander leaves and garlic finely.
9.
Take enough water in a pressure pan, cooker or vessel to pressure cook the cereals, add chopped green chillies, ½ tsp chopped ginger and pressure cook for about 30 minutes on medium flame till completely cooked.
11.
For tempering: Heat oil in a pan, add cumin seeds, chopped garlic, remaining ginger and onion and sauté till golden brown in color.
13.
Add chopped tomatoes, red chilli powder, coriander powder and 1 tsp fresh cream, stir and cook for about 2-3 minutes on medium flame.
15.
Add cooked dal and butter mix well, add some coriander leaves and simmer for about five minutes.
17.
Sprinkle kasoori methi on the dal.
19.
Garnish with remaining coriander leaves and fresh cream. Serve hot.