DAL MAKHANI

INGREDIENTS:

2 tbsp bengal gram lentils (chana daal)
2 tbsp red kidney beans (rajma)
3/4 cup of black lentils ( urad sabut)
1/2 cup stirred yoghurt (curd)
1/4 cup stirred sour cream (malai)
1 medium onion (finely chopped)
1 medium tomato (finely chopped)
1 tbsp ginger paste,
1 tbsp garlic paste,
2 green chillies (finely chopped)
2 tbsp chopped coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
3 tbsp butter
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp Red chily powder
1 tsp coriander powder (dhania)
salt to taste


METHOD:
Soak gram lentils, red kidney beans and black lentils in water overnight.

In a pressure cooker add water, gram lentils, red kidney beans, black lentils and little salt. Boil for 30 minutes on medium heat. Make it cool and mash a little. Add stirred yoghurt and sour cream into it.

In a wok, heat 2 tbsp of butter. Add cumin seeds and garlic paste into it. stir for 1 minute. Put chopped onion and fry till golden brown.

Now add tomatoes, green chillies, ginger paste and little salt. Fry for 3-4 minutes so that tomatoes get easilly soften.

Add turmeric powder, red chily powder, coriander powder and stir about 2 minutes.

Add dal now, when it starts to boil, switch off oven. Now add garam masala and 1 tbsp butter. Mix well. Garnish with chopped coriander leaves.

Serve hot with roti, paratha or steamed rice.

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