Delicious Dal Makhani

Dal Makhani is a true Punjabi dish that involves the peppery homework of Rajma and Urad Dal. The dish does not only satiate your taste buds but it is extremely rich in protein and calcium. These are important ingredients for a healthy body. You can move away a bit from the unique Punjabi cooking by preparing the dish in tomato smash. This new preparation will make the dish a bit tasty and it will also be enriched with folic acid and Vitamin A.

Ingredients:

1. Whole black lentil Urad Daal
   
2. Kidney Beans Rajma (2 tbsp)
3. Milk (1 Cup)
4. Cumin Seeds Jeera (1/2 tsp)
5. Chopped Onion (1/2 tsp)
6. Ginger paste (1/2 tsp)
7. Garlic paste (1/2 tsp)
8. Chilly powder (1/2 tsp)
9. finely chopped Green Chilly (2-3 pcs)
10. Turmeric Powder (1/4 tsp)
11. Coriander Powder (2 tsp)
12. finely grated tomato or tomato pulp (3/4 Cup)
13. Oil (1 tsp)
14. Salt (according to the taste)

For Garnishing

1. · Chopped Green Coriander Leaves (2 tbsp)

Cooking Procedure

· Immerse rajma and urad for 8-12 hours and deplete them from the water.

· Put the mix in 2-3 cups of water, add salt, and pressure cook. Once the mix is overdone, mash it.

·Add milk and 1 cup of water and let the mixture boil at medium flame for 10 minutes. Keep on stirring the mix.

·Take the oil in non-stick pan and heat it for 3-4 minutes at low flame, add the cumin seeds and once they start crackle apply the onion and ginger-garlic paste. Cook the mix till the onions assume golden brown color.

·Add chilly powder, grated chilly, turmeric powder, coriander powder, and tomato and sauté the mixture for a while at low flame.

· Apply ¼ cups of water and sauté the mix for 5-7 minutes.

·Add dal and stir the mixture for 10-15 minutes or till the dal becomes thick and creamy.

·Decorate with chopped coriander.