Daal Maakhni


1 cup whole urad daal
1tbsp Red kidney beans
1 onion finely chopped
1 tomato finely chopped
2.5 cm (~1") Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
120 ml (1/2 cup) stirred curd
120 ml (1/2 cup) fresh stirred cream
30 ml (2tbsp) butter
5 ml (1tsp) cumin seeds
2.5 ml (1/2tsp) turmeric powder
2.5 ml (1/2tsp) Garam masala
Red chili powder to taste
2.5 ml (1/2tsp) dhania powder
Salt to taste

Method :

•    Soak Red Kidney Beans in water overnight.
•    Add water & little salt and pressure-cook the red kidney beans and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
•    In pan heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
•    Add ginger, green chilies and tomatoes and fry till tomatoes soften.
•    Add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
•    Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
•    Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
•    Serve daal makhni hot. Goes well with laccha paratha, naan or rice.