Dal Makhani – Chef Ranveer Brar

Ingredients
 Whole black gram (sabuturad) 1/2 cup
 Red kidney beans (rajma) 2 tablespoons- Wash and soak urad dal &rajma
overnight, drain
 Salt to taste
 Red chilli powder 1 teaspoon
 Ginger chopped 2 inch pieces
 Butter 3 tablespoons
 Oil 1 tablespoon
 Cumin seeds 1 teaspoon
 Garlic chopped 6 cloves
 Onion chopped 1 large
 Green chillies slit 2
 Tomatoes 2 medium- blended to paste
 Garam masala powder 1 teaspoon
Process
 Boil rajma in three cups of water with salt and half the red chilli powder and
half the ginger. Cook for three whistles in a pressure cooker or until the rajma
is completely soft.
 Heat butter and oil in a pan. Add cumin seeds. When they begin to change
colour, add ginger, garlic and onion and sauté till golden brown.
 Add slit green chillies, tomatoes pureeand sauté on high heat. Add the
remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
 Add the cooked dal and rajma along with the cooking liquour. Add some water
if the mixture is too thick. Add garam masala powder and adjust salt.
 Simmer on low heat till the dals are totally soft and well blended.
 Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.