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.