DAL MAKHANI

INGREDIENTS

Whole Urad dal       200gm
Rajma                        50gm
Onions                       50gm
Green chillies           30gm
Ginger garlic pasate 15gm
Tomatoes                    250gm
Cumin seeds               15gm
Cloves                           5gm
Cardamom                   5gm
Cinnamon                    5gm
Bayleaves                     3gm
Red chilli powder        15gm
Fresh cream        50gm
Kasooori methi  5gm
Butter                   100gm
Salt                        To taste

Chef of the day: Vijay Varma(BCTCA 4th sem)

PROCEDURE:

1. Soak whole urad dal & Rajma overnight. 
2. Drain,rinse and pressure cook until soft.
3. Heat oil in a thick bottomed vessel add the whole spices.
4. Add chopped onions and sauté until golden brown colour.
5. Add ginger garlic paste, slit green chillies and cook for 5 mins or till raw smell of ginger garlic
6. Puree the tomatoes and add in the tomato puree, Red chilli powder to the onion masala  & cook until the oil leaves the gravy.
7. Add the cooked dals and simmer until it thickens. 
8. Once the dal blends in well with the spices and onion masala, slightly crush the rajma and urad dal. 
9. Add the butter, kasoori methi and simmer on a very low flame for another 5-10mins.
10. Finish by adding fresh cream and chopped coriander leaves.