Dal Makhani

• 1 cup Black urad dal
• 0.25 cup Rajma (kidney beans)
• 3 tbsp Butter
• 0.25 cup Cream
• 1 cup Tomato puree
• 1 tbsp Ginger-garlic paste
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 1.5 tsp Salt

Instructions

1. 1

   Soak dal and rajma overnight. Pressure cook until very soft.

2. 2

   In a heavy pot, melt butter. Add ginger-garlic paste.

3. 3

   Add tomato puree and spices. Cook 10 minutes.

4. 4

   Add cooked dal. Simmer on very low heat for 1 hour, stirring occasionally.

5. 5

   Stir in cream. Finish with a dollop of butter.

6. 6

   Serve with naan or rice.

Nutrition Info