Dal Makhni

Ingredients:

Whole Black Gram : 1 Cup; Chana Dal (Bengal Gram) : 1/4 Cup;

Red Kidney Beans (Rajma) : 1/4 Cup; Ginger Garlic Paste : 3 Tb;

Chopped Green Chillies : 3 no; Chopped Garlic : 1 1/2 Tb;

Chopped Onions : 2 large; Chopped Tomatoes : 300 Gms;

Toamato Puree : 3 Tb; Red Chilli Powder : 1 Tb;

Garam Masala Powder : 2 tsp; Kasuri Methi Powder : 1 tsp;

white Butter : 150 Gms; Fresh Cream : 100 ml;

Salt and Sugar: to taste; Chopped Coriander : 1 Tb.

Ghee : 1Tb; Oil : 2 Tb.

Method :

Wash, rinse and soak the black gram, kidney beans and the bengal gram
overnight or for 7-8 hours. Then add 1 Tb. of ginger garlic paste and
 1 Tb. ghee to this mix and and pressure cook till they are overcooked.
 Then using the back of a wooden spoon, mash the lentils.
In a frypan, add oil and fry the chopped onions, garlic and green
chillies till they are translucent. Now add the remaining ginger
garlic paste(2Tb.) and saute. Then add the tomatoes anda pinch of
 salt and fry till the tomatoes are completely cooked and you get
 a saucelike consistency. Add the red chilli and garam masala powders
 and saute for 30 seconds.Now add the tomato puree and the mashed lentils
and bring to boil. Then add the sugar and salt to taste and simmer for
about 30 minutes. Don’t forget to stir the dal inbetween as it tends to
stick to the bottom of the pan. Now add the kasuri methi powder and finish
off with butter and cream. Simmer for a further 2 minutes and remove.
Garnish with chopped coriander.