Dal Makhani

Ingredients:

150 gms Whole black urad dal (black Gram)
A handful Rajma (red kidney beans)
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
100 gms white or unsalted butter
2 medium sized onions
2 medium sized tomatoes (puréed or use 4 tablespoons tomato purée)
1 1/2 teaspoons garam masala powder (a combination of multiple spices, easily available at most grocery stores)
2 teaspoons dhania powder ( coriander powder)
A pinch asafoetida
2 teaspoons roasted cumin powder
Oil
Salt
2 green chillies
Red chilli powder
2 teaspoons ginger paste
2 teaspoons garlic paste


Soak the rajma and the dal overnight or for at least 6 hours. In a pressure cooker cook the dal, rajma add to it turmeric powder, ginger and garlic paste, 50gms butter, fenugreek seeds, green chillies, red chilli powder and some salt.
Pressure cook until the dal and rajma is soft ( approx. 4-5 whistles or 15-20 mins on low flame). Once done keep aside (do not discard the water).

In a separate utensil caramelise the onions until brown(almost burnt). Once done add tomato purée, asafoetida, all dry spices not used during boiling and sauté on low flame until the all water has evaporated from the mixture.

Grind the onion mixture to a fine paste. Add to it the boiled dal and let it simmer for about 10 mins ( may add water if necessary). Add the remaining butter and let it simmer for a couple of minutes.

The dal makhani should be served hot with rotis or rice.