Dal Makhni

This is my one of the favorite dal. In Bangalore, Indranagar area there is a restaurant named Kund. I loved their Dal makhni. So I tried to replicate the same thing at home. And I was almost successful (almost because I din't want to add so much of butter as they do). This is how it goes:

Ingredients

Whole urad dal (black lentils): 150gm
Rajma (red kidney beans): 50 gm
Ginger, peeled (ada): 2'' piece
Garlic (rasoon): 2-3 cloves
Green chillies (Kacha Lanka): 2-3
Ghee: 1 tbsp
Cumin seed (gota jeera): 1tsp
Tomato paste or puree: 1 medium tomato
Butter : 2 tbsp
Fresh Cream or Heavy Whipping Cream: ½ cup
Chilli powder (guro lanka): 2tsp

Turmeric powder (halud guro): 1tsp
Garam masala:Salt to taste

Method
Soak all of the lentils (urad and rajma) in water for 8 hours, or preferably overnight. Wash four times, changing the water each time.

Boil all of the lentils with salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.

Chop the garlic and ginger finely. 


To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and stir until they crackle. Add the ginger-garlic and fry until beginning to colour. 

Add the tomato puree and fry for a minute or two. 

Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, turmeric powder and green chillis. Now butter and cream. Simmer gently for until the dal is thick.