Dal Makhani is the signature dishes of Punjabi cuisine. It is a high protein dish. It is cooked on low flame that gives it a rich creamy consistency.

Ingredients:

Black Urad dal whole - 100gms
Rajma - 25gms
Cumin seeds - 1 tsp.
Chopped garlic -1 tbsp.
Chopped ginger - 1 tbsp.
Garam masala powder -1 tsp.
Fresh cream - 1/2 cup
Red chilli powder - 1 tbsp.
Butter - 50 gms.
Chopped tomato - 1/2 cup
Chopped onion - 1 cup
Salt as required
Oil -1 tbsp.

Method of cooking Dal Makhani
1. Wash and soak black urad whole and Rajma overnight in water.

2. Cook the soaked dal and rajma in 5 cups of water with salt, red chili powder and chopped ginger till they are cooked or becomes soft.

3. In a thick bottomed pan heat oil and butter. Add cumin seeds and when it crackles add chopped onions and cook that till it becomes golden brown in color.

4. Add chopped ginger, garlic and tomatoes. Saut‚ till the tomatoes are well mashed and fat starts to leave the Masala. Add boiled dal and rajma to this mixture.

5. Add Garam Masala powder and simmer at a slow flame for 15 minutes.

6. Now add fresh cream and simmer for 5 minutes.

Serve it hot with Naan, Rice or Roti.