Dal Makhani

                                                                 Dal Makhani

                                                           

                                                           

Ingredients

1 cup of whole urad dal (black lentils)
1/3 cup of rajma (red kidney beans)
1/3 cup of channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
10g ginger, peeled
2 – 3 garlic cloves
2 green chilies
salt to taste

For tadka

1 tbs ghee
1 tspn cumin
2 – 3 garlic cloves
pinch asafoetida powder (Heeng)
1/2 tspn fenugreek seed (Methi seeds)
1.1/2 tsp of tomato paste or puree

To finish

1tbs butter
1tbs of cream or (yogurt & Milk mixture)
½ tspn or more chilli powder
½  tspn garam masala

Method

Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. You can cook in a slow cooker too.Drain off excess water and mash the lentils lightly with the back of a ladle.
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 beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 15-20 minutes.