Ram Kishan

Dal Makhani

Creamy urad dal and rajma slow-cooked with butter.

Dal Makhani
Prep: 8 hours soaking
Cook: 2 hours
Serves: 6

Ingredients

  • 1 cup Urad Sabut (Whole Black Lentils)
  • 1/4 cup Rajma (Kidney Beans)
  • 2 tbsp Butter
  • 1 tbsp Ghee
  • 1 cup Tomato Puree
  • 2 tsp Ginger-Garlic Paste
  • 1/2 cup Fresh Cream
  • 1 tsp Garam Masala

Instructions

  1. Soak urad dal and rajma overnight. Pressure cook until very tender.
  2. Heat butter and ghee. Sauté ginger-garlic paste, then add tomato puree and cook until oil separates.
  3. Add the cooked dal and rajma. Mash slightly and simmer on low heat for at least 1 hour.
  4. Stir in fresh cream and garam masala. Cook for another 10 minutes. Serve hot.