Dal Makhani

Another one of my experimental dishes that I have put together after trial and error. Quite popular at dinner parties. Sarah, this is for you :)

You need

1 cup Black whole urad dal (lentils)

1/2 cup Jammu Rajma i.e. red kidney beans (these are smaller and lighter in color than the normal variety)

3 onions

2 tomatoes

2 green chillies

1 inch piece of ginger

3-4 cloves garlic (optional)

1/2 cup curd

1/2 cup milk

1 stick dalchini (cinnamon)

2-3 laung (cloves)

1 big illachi (cardamom)

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

1 tsp cumin seeds

salt to taste

fresh coriander leaves to garnish

oil - 2 tbsp

ghee - 1 tbsp

Butter and cream to garnish (optional)

How to:

• Soak the lentils and kidney beans overnight.
• Grind 2 onions to a paste
• In a pressure cooker add the soaked lentils, onion paste, cloves, cinnamon, cardamom, salt, turmeric powder and 4 cups of water. Steam on high flame for one whistle and simmer on low flame for 20 minutes
• Meanwhile, chop the remaining onion finely.
• Heat oil in a pan and fry the onion till golden brown
• Mix tomatoes, green chillies, garlic, ginger and grind to a paste. Add this paste to the cooking onions. Cover and cook for 2 minutes.
• In the curd, add half the red chilli powder, all of coriander powder and garam masala and mix well. Add this curd to the cooking tomato paste and mix well. Cover and cook till the oil leaves sides. Stir often to avoid sticking to the bottom.
• When the pressure cooker opens, add this paste to the lentils, close the cooker and steam again for 1 - 2 whistles on high flame . Add more water if needed.
• When the cooker opens, add the milk and bring to a boil.
• This dal tastes best when it has been cooked for a very long time. So simmer and cook as much as possible.
• While serving, take the dal out in a bowl. Heat ghee and temper cumin seeds. Add the remaining red chilli powder and pour over the dal. Add a dollop of butter and a swirl of cream and sprinkle with fresh coriander leaves.