Dal Makhani

Dal Makhani

Ingredients:
1/2 cup Black Lentils
1/4 cup Kidney Beans
2 chopped Tomatoes
1 finely chopped Onion
1 tsp Cumin Seeds
1/2 tsp Garlic Paste
2 Finely Chopped Green Chilies
1 tsp Kashmiri Red Chilly powder
Salt
Coriander Leaves
1 & 1/2 tbsp Butter
1/2 cup Cream
1/4 asafoetida
1 Bay Leaves

Method:
- Soak the black lentils and kidney beans for 6 - 8hrs. Pressure cook it with 1 Bay leaf for 3 - 4 whistles. Take out the whole content in a bowl.
- Remove the bay leaf and churn the mixture and mash the dal a little.
- Heat 1/2 tbsp of butter in a frying pan and add chopped onions to it. Fry till its golden brown in color.
- Add chopped Tomatoes & finely chopped green chilies and cook till the tomatoes are nice and soft.
- Add Salt to the dal
- Pour the Dal, cream, water & little salt as well and boil it for around 8mins in low flame. 
- Now to make the tadka, heat 1 tbsp of butter in a small frying pan.
- Add cumin seeds, ginger and garlic paste, asafoetida, chopped coriander leaves and red chilly powder to the melted butter and stir well for few seconds.
- Take 2 tbsp of dal in the frying pan and mix it well so that there is no lumps left in the pan.

- Add this tadka to the rest of the dal and mix it well and the dal is ready to be served hot.