Dal Makhani - One of the most popular punjabi lentil recipe.

INGREDIENTS (measuring cup used, 1 cup = 250

ml)
1 cup whole black gram/whole urad dal
cup kidney beans/rajma
4 cups water
1 tsp cumin or tsp cumin powder
tsp red chili powder/lal mirch powder
tsp turmeric powder/haldi
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 inch ginger/adrak, finely chopped
4-5 garlic/lahsun, finely chopped
1 tsp punjabi garam masala
2 to 3 tbsp butter or ghee or oil
2 to 3 tbsp full fat cream (optional)
salt as required

INSTRUCTIONS
1.

Soak the both the rajma and urad dal overnight if you are making this in the
morning.
2.
If you are making dal makhani in the evening, then soak the dals in the morning.
3.
In a pressure cooker, add all the ingredients including the dals/lentils and white
butter.
4.
Add water. Pressure cook for some 12-15 whistles.
5.
Open and check if the lentils are cooked.
6.
You should be able to mash the both the urad dal and rajma with spoon if they
are cooked completely.
7.
If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
8.
Add water if required.
9.
Now again open the cooker and let the dal makhani simmer in the cooker itself
without the lid for 10-15 minutes or more till you get a smooth and creamy
consistency and texture.
10. If you wish to add cream, you can add cream now and let the dal makhani
simmer for 5 or 10 minutes more.

11.

Serve dal makhani hot with hot rotis, naan, or jeera rice.