Dal Makhani

A punjabi dish rich and flavorful, as the name says it uses butter  and cream to make rich. It is a high protein dish(as it includes lentils) and very simple to make. Here is a simple version of it. It goes very well with Nan/Kulcha and so with roti/ chapathi(tortilla). 

Ingredients:

1 cup Black whole Urad dal & Rajma(kidney beans) mixed and soaked overnight

1 cup Tomato puree

1/2  onion( big pieces)

1 Big clove Garlic

1 piece Ginger

1tsp Cumin seeds

1tbsp oil

1 whole garam masala( or 1 tsp powder)

1 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp kichen king masala

1 tsp Kasoori Methi

1 tbsp Cream

1 stick butter( I used 1 tbsp)

Salt to taste

Method:

First pressure cook the lentil mixture in a pressure cooker for 2-3 whistles and cool it. Now, grind the onion, ginger and garlic into a fine paste and keep aside. In a frying pay take a tbsp of oil and add cumin seeds when hot, then add the onion paste and fry until brown. Then add tomato puree and lower the flame and cover a bit if splutters. Then add all dry masalas and fry until oil leaves the pan. Add the cooked lentils no and mix well and add salt to taste. Add water here if it's too dry as the lentils start to absorb water. Once it comes to a boil add Kasoori methi and butter and mix well. Finally add cream and serve hot with your favorite bread.