Recipe :-
1. Soak both ¾ cup whole urad dal (whole black gram) and ¼ cup rajma (kidney beans) overnight in enough water for 8 to 9 hours. Drain them well!!
2. Pressure cook for 6-7 whistles on a high flame, till both the whole urad dal and rajma have cooked thoroughly and softened!!
3. In a blender or mixer jar, take chopped tomatoes!!
4. In a pan, now heat 3 spoon butter!!
5. Add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/Indian bay leaf. saute till the spices become aromatic!!
6. Then add tomato puree!!
7. Add red chilli powder, tumeric powder, Dhanajiru powder, Garam masala and salt!!
8. Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the side!!
9. Then add the cooked urad dal and rajma beans!!
10. When the gravy has thickened enough, then add ¼ to 1/3 cup cream. Punjabi dal makhni is not too thick or too thin. It has a medium consistency!!
11. Now add ¼ tsp kasuri methi, crushed. Stir again!!
12. Serve Punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, parathas, kulcha, phulkas or aloo paratha or steamed rice!!
Foodie kru 