Dal Makhni | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

DAL MAKHANI
Ingredients
½ cup whole black gram (sabut urad dal), soaked for 6-8 hours and drained
2-3 tablespoons red kidney beans (rajma), soaked for 6-8 hours and drained
1 inch ginger, grated
Salt to taste
4 tablespoons butter
1 teaspoon oil
1 teaspoon cumin seeds (jeera)
1 tablespoon chopped garlic
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon Kashmiri red chilli powder
½ teaspoon garam masala powder
2-3 tablespoons fresh cream + for drizzling
Ginger strips for garnishing
Method
1. Pressure cook black gram and red kidney beans alongwith half of ginger and salt in 3 cups water till 5-6 whistles are released. Open the lid when the excess pressure is completely released.
2. Heat 2 tablespoons butter and oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add garlic and remaining ginger and sauté till golden brown.
3. Add onion and sauté till golden brown. Add tomatoes and sauté till the oil separates. Add chilli powder, mix and cook for 1 minute.
4. Add cooked black gram mixture and 1 cup water, mix and cook for 2-3 minutes. Add remaining butter and adjust salt, mix and cook for 4-5 minutes.
5. Add garam masala powder, mix and cook for 1-2 minutes. Switch off heat, add 2-3 tablespoons cream and mix well.
6. Pour dal makhani in a serving bowl, drizzle some cream and serve hot garnished with ginger strips.
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