Dal Makhani-SK Khazana

Ingredients list for Dal Makhani-SK Khazana

• 1 cup Whole black gram (sabut urad) soaked for 6-8 hours and drained
• 1/2 cup Red kidney beans (rajma) soaked for 6-8 hours and drained
• 1 inch Ginger grated
• to taste Salt
• 4 tablespoons Butter
• 1/2 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 tablespoon Garlic chopped
• 1/2 cup Onion finely chopped
• 2 Medium tomatoes finely chopped
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon Garam masala powder
• 2-3 tables for drizzling Fresh cream
• for garnish Ginger strips

Method

1. Pressure cook black gram and red kidney beans with half the grated 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 or till the black gram and kidney beans are well mashed and the mixture becomes creamy.
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.