Dal Makhani

A delicacy from Punjab, Dal Makhani is made with  whole uard dal and rajma. It is loaded with protein and fiber. Makhan means butter. This dish is made with butter and cream. Dal Makhani  with roti or rice on a cold and rainy day will warm everybody's heart. Traditionally, this dal is cooked for hours on a low flame to bring out the rich flavor.

Ingredients:
1 C whole black gram(urad sabut)
1/4 C red kidney beans(rajma)
2 t olive oil
1 onion, chopped
1 large tomato, chopped
1T grated ginger and garlic
2 green chili,chopped
1 t coriander powder
1/2 t dry mango powder(amchur)
1 t red chili powder
1 t garam masala
salt to taste
2 T heavy cream
1 T butter


Method:
1. Soak the beans overnight.
2. Pressure cook the beans with just enough water, along with ginger and garlic for 20 minutes.
3. Heat a pan with olive oil on medium flame. Add cumin seeds and let it crackle. Add chili and onion and saute for 10 minutes. Add tomato and cook till pulpy.  Add chili powder, garam masala and amchur.
4. Remove the beans from the cooker and mix it into the tomato mixture. Add salt and butter. Cover and cook on low flame for 2 hours.
5. Stir in the cream. Cook for few minutes. Serve warm with roti or rice.

Notes:
1.I cooked the onion and tomato and poured everything into a crock pot and cooked on low for 6 hours(added salt after 4 hours).
2. For a low fat version, omit butter and substitute 2 tablespoon fresh beaten curds(yogurt) for cream.