Dal Makhani

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 cups urad dal (whole black beans)
• 1/2 cup red kidney beans (rajmah)
• 350 -400 g whipping cream, chilled
• 4 tomatoes, pureed
• 6 garlic flakes
• 1 teaspoon cumin seed (zeera)
• salt
• red chili powder
• 4 tablespoons clarified butter (ghee)

Recipe

• 1 wash and soak the kidney beans and the dal together in huge bowl.
• 2 if you see a scum or froth on the surface this is due to humid climatic conditions. wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
• 3 drain the dal in a pressure cooker; add finely chopped garlic. salt to taste and red chili powder. add enough water fill almost 2/3 of pressure cooker.
• 4 leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. this simmering will help the dal thicken and cook properly.
• 5 in the meantime, prepare the tempering (tadka).
• 6 heat oil in a wok. add cumin; let it splutter but make sure it doesn't burn. add the puréed tomatoes. let it simmer for about 4-5 minutes. when the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
• 7 add this steaming tadka to the dal and let it simmer for a while uncovered.
• 8 when the dal thickens to the consistency you want (i usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.
• 9 serve with hot naan or paranthas.