Green Moong Makhani

Ingredients

·1 cup whole green gram (sabut moong), soaked for 6-8 hours and drained

·2 tbsps kidney beans (rajma), soaked for 6-8 hours and drained

·1 inch ginger, cut into thin strips + for garnish

·Salt to taste

·Masala

·1 tbsp butter

·1 tbsp ghee

·1 tsp cumin seeds

·1 tbsp finely chopped ginger

·1 tbsp finely chopped garlic

·2 medium onions, chopped

·2 medium tomatoes, chopped

·¾ cup tomato puree

·1 tsp red chilli powder

·1 tsp garam masala powder

·Salt to taste

·1 tsp sugar

·¼ cup fresh cream + for drizzling

·¼ tsp roasted dried fenugreek leaves (kasuri methi) powder

·Slit green chilli for garnish

Method

1.Pressure cook whole green gram, kidney beans, ginger strips and salt along with 2 cups water on medium heat for 4-5 whistles.

2.Heat butter and ghee in a non-stick pan, add cumin seeds and let them change colour.

3.Add onions and sauté till they turn golden brown. Add tomatoes and mix well. Cook for 4-5 minutes.

4.Add tomato puree and mix well. Cook till oil separates.

5.Add red chilli powder, garam masala powder and salt and mix well. Saute for 1-2 minutes.

6.Open the cooker once the pressure has reduced completely and lightly mash the cooked gram mixture with a wooden churner. Add this into the onion-tomato mixture and mix well.

7.Add 1 cup water and mix well. Cook for 2-3 minutes. Add sugar and mix.

8.Add fresh cream and dried fenugreek leaves powder and mix well.

9.Transfer the dal into a serving bowl, drizzle fresh cream, garnish with ginger strips and slit green chilli. Serve hot.