DAL MAKKHANI

 Ingredients
Urad dal, whole 150 gm
Kidney beans, red (rajma)       50 gm
Ginger, peeled  10 gm
Garlic  2-3 clove
Chilli, green   2 pc
Salt    to taste

For tadka:

Ghee    50 gm

Cumin   1 tsp

Garlic  2-3 clove

Asafoetida powder       1 pinch

Fenugreek seed  ½ tsp

Tomato paste or puree   100 gm

Butter  100 gm

Cream   30 ml

Chilli powder    ½ tsp or more

Garam masala    ½ tsp

 

Method

Soak all of the lentils (urad and rajma) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.

Chop the garlic, ginger and green chillies finely.

Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.

To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.

Add the garlic and fry until they begin to colour.

Bring the dal to boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes. Add garam masala and adjust seasoning.