Foodie Indian

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water (for pressure cooking)
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon oil
• 1 medium-sized onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit lengthwise
• 2 medium-sized tomatoes, pureed
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 cup fresh cream
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

1. Rinse the black lentils (urad dal) and kidney beans (rajma) under cold water. Soak them in water for at least 4-6 hours or overnight.
2. Drain the soaked lentils and kidney beans, then transfer them to a pressure cooker. Add 4 cups of water, close the lid, and cook on medium-high heat for about 15-20 minutes or until they become tender. Alternatively, you can cook them in a regular pot until soft.
3. Once cooked, mash the lentils and kidney beans slightly using the back of a spoon. Set aside.
4. In a separate large pan or kadai, heat ghee and oil over medium heat. Add cumin seeds and let them splutter.
5. Add the finely chopped onions and sauté until they turn golden brown.
6. Stir in the ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
7. Add the tomato puree and cook for 5-6 minutes until the oil starts to separate from the mixture.
8. Now, add the turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2-3 minutes.
9. Add the mashed lentils and kidney beans to the pan and mix thoroughly, ensuring all the flavors are well incorporated.
10. Adjust the consistency of the dal by adding water if needed. Season with salt to taste. Let the dal simmer on low heat for about 20-25 minutes to allow the flavors to meld together.
11. Stir in the fresh cream, reserving a little for garnish. Cook for an additional 5 minutes.
12. Remove from heat and garnish with a drizzle of fresh cream and chopped coriander leaves.

Your creamy and flavorful Dal Makhani is ready to be served! Enjoy it with steamed rice, naan bread, or roti for a complete meal.