Dal Makhni

Ingredients:


Black grams  	1 cup

Bengal grams 	1/2 cup

Kidney beans 		1/4 cup

Ginger 	1 inch

Green chilli 	2-3

Butter 	4 tbsp.

Cream 	2 tbsp.

Finely chopped tomatoes 	3

Finely chopped onions 	2

Garlic 	7-8 pieces

Cumin seeds 		1 tsp.

Asafoetida 		1 pinch

Red chilli powder 		2 tsp.





Method:


1.  	Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .

2. 	Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 

'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

3. 	Heat 2 tbsp. of butter in a pan.

4. 	Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.

5. 	Add ginger-garlic paste and finely chopped onions. Fry until golden brown.

6. 	Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

7. 	Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.

8. 	Add the remaining butter and cook for 2 minutes.

  	 

  	Dal Makhni is ready to serve. Decorate with cream.



          
          

          	
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