Impress your friends and family with a classic Dal Makhani. Normally this dish takes 12-14 hours to cook. This is a shortened recipe that does complete justice to the traditional one using MAI RASOI Urad Dal & MAI RASOI Red Rajma

Ingredients

1. 1 cup split MAI RASOI black urad dal
2. 1/2 cup MAI RASOI Rajma
3. 3 to 4 bay leaves
4. 3 or 4 cloves
5. 2 or 3 cardamoms
6. 1 Small stick Cinnamon (about 1/2 inch)
7. 1/2-inch Ginger finely chopped
8. 3 teaspoons garlic paste
9. 3 teaspoons ginger paste
10. 1 cup tomatoes – de skinned and blended
11. 2 teaspoons red Chilli powder (or to taste)
12. 4 tablespoons butter or ghee
13. 1/2 cup cream
14. Salt to taste

Method

1. Clean, wash and soak the MAI RASOI Urad dal and MAI RASOI rajma overnight
2. Wash overnight soaked dal and add Salt and bay leaves. Cook in a pressure cooker for about 15 minutes or until cooked.
3. Open the cooker and lightly mash the dal and rajma with the back of a wooden spoon.
4. Prepare the masala: In a pan, heat the butter or ghee. Add the cloves, cardamom, cinnamon and chopped ginger. Stir for a minute and add the ginger and garlic paste. Stir till lightly brown and add the tomato purée and red chili powder.
5. Cook the masala for 5 – 7 minutes and add this to the cooked dal. Stir together and add some warm water if required for the perfect consistency.
6. Add the cream awhile continuously stirring. Cook till the dal is thick.

Serve hot with a dollop of butter.
(Normally this dish takes 12-14 hours to cook. This is a shortened recipe that does justice to the traditional one)