daal makhni

Ingredients:

4/5 cup whole urad dal (whole
black beans) 1 tablespoon channa dal washed and soaked in lukewarm
water for half a day1/5 cup rajma (red kidney beans) washed and
soaked in lukewarm water for half a day (pressure cook this
separately first with one... whistle)1½ tbsp ghee1½ tsp salt½
cup tomato puree1 large tomato chopped1½ tsp kasuri methi
(dried fenugreek leaves2 tbsp butter1 tsp haldi powder2tsp
MDH dal makhani masala1 tsp garam masala Salt - to taste
Grind to a paste:2 dry whole red chilli preferably
Kashmiri red chillies – deseeded and soaked for 10 minutes and then
drained1” piece ginger6-8 flakes garlic or adding later:1/4
cup milk mixed with 1tbsp cream.

Method: 

 Drain
the water of the channa and urad dals and wash several times in
fresh water, rubbing well, until the water is clear.Pressure
cook dals and rajma with 5 cups water, salt and ginger-garlic-chilli
paste. After the first whistle, keep on low flame for 30 minutes.
Remove from flame.After the pressure drops, mash the hot dal a
little. In a pot, fry in ghee the tomato, kasuri methi, tomato
paste, garam masala and dal makhani masala. Transfer dal to this
mixture and cook. Add butte. Simmer on medium flame for 30 minutes,
stirring dal occasionally. Remove from fire. Keep aside to cool till
the time of serving.Before serving, add milk mixed with cream
to the dal. Keep dal on fire and bring to a boil on low heat. Stirring
constantly. Simmer for 2 minutes more, to get the right colour and
creamy texture. Remove from fire. Serve garnished with a dollop of cream,
ginger juliennes and chopped coriander leaves.