Dal Makhani

I just love this Dal Makhani.  Gravy with so nutritious lentils.  When we were in Delhi, we had a chance to live in Intercontinental Hotel for more than a month.  They have a restaurant inside called Singh Sahib and they make this dal makhani  and Dahi wali Bindi so nicely that we literally fell in love with this dish.  Even though I like this dish, I have never tried it personally at home.  This time I wanted to try this at home and finally I had a chance last week to try this dish and luckily it came out good...
Here goes the recipe.


Ingredients:

1. Rajma beans - 1/4 cup
2. Black Urad Dhall - 1/2 cup
3. Green Moong Dhall - 3 tbsp (optional)
4. Low fat milk - 1/2 cup
5. Butter - 1 tbsp
6. Cumin Seeds - 1/2 tsp
7. Onion - 1/2 cup ( finely chopped)
8. Ginger-Garlic Paste - 1 tsp
9. Chilli Powder - 1 tsp
10. Coriander Leaves - 2 tsp
11. Fresh tomato Puree - 1 cup (Grind 2 fresh tomato and make it a puree)
12. Salt to taste

• Soak Rajma, Moong Dhall and Black Urad Dhall over night or 8 hours atleast.
• Pressure cook it upto 5 to 7 whistles.  When the pressure is released, open it add the low fat milk to it and keep it aside.
• Take a pan, preheat butter, splutter cumin seeds. Add finely chopped onion to it and saute it until it becomes golden color. 
• Add ginger garlic paste to it and saute for couple of minutes.
• Now add tomato puree to onion mix along with turmeric powder, chilli powder and let it boil for couple of minutes.
• Now add the cooked dhall to it along with required amount of salt and let everything cook in medium flame for atleast 7 minutes.
• Add fresh coriander leaves to it and switch off the stove.
• Serve it hot with Roti/Chapati/Rice.