Dal Makhani

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Ingredients:
1/2 cup whole black gram(sabut urad dal)
2 tbsp rajma/ red kidney beans(optional)
1 inch grated ginger
1 tsp cumin seeds
1 large onions paste
1 tbsp ginger-garlic pastr
4 medium tomatoes puree
1 tsp garam masala
1 tsp kasuri methi
1/2 cup thick fresh cream
2 tbsp kashmiri red chilli powder
1 tbsp oil/ghee
3 tbsp butter
2 cups milk
salt to taste

Garnish with:
1/2 inch ginger cut into thin strips
coriander leaves freshly chopped
2 tbsp fresh cream

Recipe:
1. Wash & rinse the dal really well. You will have to scrub the dal between your palms so that all the impurities are discarded & also the dal will slightly loose its color. You will have to wash the dal for 3-4 times. Once the dal is washed add enough water to soak urad dal and rajma overnight in 3 cups of water.
2a. Next day, drain the water. Pressure cook dal and rajma with 2 cups of water and milk each, grated ginger and salt for 8 -10 whistles. 
OR
2b. Once the dal is soaked, drain the excess water & now add the dal into a large vessel with enough water and bring the water to a boil. Add little salt. Now lower the flame & cook the dal for 60-90 minutes. Stir in intervals but with very light hands. Scum will start to form on the top, remove & discard. 
3. In a seperate kadai heat oil and 1 tbsp butter. Add cumin seeds and let it splutter.
4. Then add onion paste and fry till they turn golden brown. 
5. Add in the ginger-garlic paste. Saute for 2 mins.
6. Lower the flame and add red chilli powder. Mix well. Remember to not burn the chilli.
7. Then add tomato puree. Saute till tomatoes are well cooked and oil starts to leave the masala from sides.
8. Add the above cooked dal to the mixture. Add 2 cups of water. Adjust salt as per the taste.
9. Cover and let it simmer on low flame for 30-45 mins.
10. Use a whisker to whisk and mash dal randomly to the required consistency in short intervals. If dal thickens add in little hot water. The more you mash, the creamier would be the texture
11. Add garam masala, kasuri methi, 2 tbsp butter and fresh cream to dal and mix well.
12. Let the dal simmer for another 5 mins.
13. Garnish with ginger strips, coriander leaves and fresh cream.
14. Serve hot with naan, paratha, jeera rice.

**Remember, this dal tends to thicken very quickly so whenever you feel that the dal is very thick, add HOT water, remember the water should be hot. Even when you cook this dal in advance the dal will be really thick if it gets cold, reheat, adjust the consistency with hot water, bring to a boil before you serve. 

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