Dhal Makhani

Ingredients:

Black Urad dhal	1 Cup
Rajma	½ Cup
Coriander powder	1 Tbs
Cumin Powder	1 Tsp
Garam Masala	1 Tsp
Ginger & Garlic paste	1 Tsp Each
Bay leaf	2
Cinnamon stick	1
Cloves	2
Hint	1 Tsp
Cumin Seeds	1 Tsp
Tomato puree	2 ½  Cup
Red Chilli Powder	2 Tsp
Kasoori Methi	1 Tsp Crushed
Butter	½ Stick
Heavy Cream	¼ Cup
Coriander Leaves	To Garnish
Salt	To Taste
Oil	1 Tsp

Method:

• Soak the Rajma for 2 hrs. Pressure cook the black urad dhal and rajma for 20 min.             
• In a pan add the oil. Once it’s hot add the cumin seeds, bay leaf, cinnamon stick, cloves, ginger garlic paste and hint. Stir it.
• Add the tomato puree and mix it. Close the lid and cook it for 5 mins.
• Once it’s done add the butter. Let it melt. Then start adding all the dry masala powder , salt, red chilli and stir it for few mins.
• Then add the cooked rajma and black urad dhal.
• Let the mixture cook for half an hour in a medium low flame. (in between give it a stir so that the gravy won’t get burnt at the bottom).
• Then add the crushed kasoori methi and mix it.
• After few mins add the cream and stir it.
• Take the gravy out of the flame and garnish it with coriander leaves.
• Note:
• If you want to make fresh tomato puree then grind 6 tomatoes.
•  If time permits you can cook the rajma and Dhal makhani gravy for more than ½ hour.

Serves  4-6