Dal Makhani

Slow cooked whole black lentils with red kidney beans.

Preparation time: 20 minutes
Cooking time: 1 hour+
Serves: 4
 
Recipe Ingredients:
 
1cup whole black gram (sabut urad)
2tbsp Red kidney beans (rajma -sharmili)
Salt to taste
1tsp Red chili powder     
2 inch Ginger, chopped  
4tbsp Butter
1tbsp Oil     
1tbsp Garlic, chopped    
1 large Onion, chopped  
2 Green chilies slit
½ cup tomato puree
1tsp Garam masala powder
½ cup cream
        
Recipe Method :
 
Soak sabut urad and rajma overnight in three cups of water. Drain the dal and pressure cook sabut urad and rajma in 4cups of water with salt and half the ginger and garlic for 15 minutes. Open the lid and cook on low heat till the rajma becomes totally soft. Add a little cream at a time till all the cream is used reserving a little for garnish. Heat butter and oil in a pan. Add ginger, garlic and onion and sauté till golden. Add slit green chilies, tomatoes puree and sauté on high heat. Add the remaining red chili powder and sauté till oil floats on top. Add the cooked dal and rajma. Add some water if the mixture is too thick. Add gram masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot garnished with a little cream.

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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