1 DHAL/DAL MAKHANI

Dhal/Dal(lentils) Makhani(butter)


Rajma/Kidney Beans - 1/2 cup
Black Urad whole - 1/2 cup
Red chori(Thatta payiru) - 1/2 cup(optional)
Onion - 1 big chopped fine
Tomato - 2 large chopped fine or
Tomato puree - 1 cup or
Tomato paste - 1 1/2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1/2 tbsp
Butter - 2 tbsp
Cream - 1 or 2 tbsp( heavy whipping cream)
Spices:- cardamom,jeera,clove,cinnamon - all few

Soak all dhal over night and presurre for just two whistles( or cook till soft but firm)


In a kadai/pan heat oil or butter and add all spices + onion, fry till golden brown and add ginger garlic paste...saute and add tomato chopped or puree or paste ...saute and cook... next add all the powders... mix well and the cooked dhals ... also add a cup of water if needed and salt ..cover and cook for 5 mts. Finally add cream and remove from stove. Top it with butter when it is still hot and mix. Goes well with chapathis and parathas.
As a variation can also add some kasuri methi at the end.