Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely

flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

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Preparation Time: 15 mins Cooking Time: 40 mins Makes 4 servings Show me for servings
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Ingredients
3/4 cup whole urad (whole black lentil) 2 tbsp rajma (kidney beans)
salt to taste

3 tbsp butter 1 tsp cumin seeds (jeera) 2 green chillies , cut lengthwise 25 mm (1") stick cinnamon (dalchini) 2 cloves (laung / lavang) 3 cardamoms 1/2 cup finely chopped onions 1/2 tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1 1/2 cups fresh tomato puree 1/2 cup fresh cream 2 tbsp chopped coriander (dhania) 1 tbsp fresh cream for the garnish

Method
1. Clean, wash and soak the whole urad and rajma overnight. 2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. 3. Allow the steam to escape before opening the lid. 4. Whisk till the dal is almost mashed. Keep aside. 5. For the tempering, heat the butter in a deep pan and add the cumin seeds. 6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and saut till the onions turn golden brown in colour. 7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.

8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes. 9. Add the cream and mix well. Simmer for 2 to 3 more minutes. 10. Serve hot garnished with coriander and fresh cream.