MANPASAND MAKHANI DAL

INGREDIENTS

1cup urad whole dal
¼ cup red rajma
5-6 cup water
½ tsp garlic crushed
1tsp ginger paste
Salt to taste
1tbsp butter
¼ tsp turmeric powder

For Tadka/Tempering:

3-4 tbsp ghee
1tsp whole jeera
2 green chilies slit
½ cup grated tomatoes
½ cup tomato puree
¾ cup cream
Soak rajma& dal one night or for 5-6 hours before cooking

Seasoning:

½ tsp jeera powder
¼ tsp biryani masala
½ tsp black pepper powder
½ tsp garam masala
½ tsp dry kasoori methi
½ tsp red chilly powder
1 tsp dal makhani masala

Garnish:

chopped coriander leaves and swirl of cream

To Serve :

Pudina parantha or Naan

METHOD :

1. Pressure cook dal, rajma, 1tbsp butter, water, salt, ginger, garlic, turmeric powder for full one whistle and then keep on slow heat for 20 minutes.
2. Remove from heat and keep aside, mash the lentils lightly against the sides of cooker with a wooden spoon.
3. Heat ghee in a saucepan; add green chilies, whole jeera. Stir-fry and add the tomatoes stir well for 2 minutes and add tomato puree. Cook till thick.
4. Add the seasoning garam masala, biryani masala black pepper, jeera powder, red chilly powder and kasoori methi, dal makhani masala and adjust the salt.
5. Mix well and add to the boiled dal and rajma.
6. Keep on medium heat, cook for 5 minutes; reduce to simmer and add cream. Mix well and remove from heat.
7. Garnish with a swirl of cream and chopped coriander leaves, serve hot with pudina parantha or naan.
KOMAL'S TIP
You can add 1 cup thick curd at the time of making the masala to be added into the pressure-cooked dal.