Serves 4-6
Time taken: 40 min (Overnight Soaking Required)

Dal makhani is a very popular Punjabi dish, and is traditionally left cooking on burning coal overnight. The longer it is cooked, the better it tastes! If you have access to charcoal, you can light up a small piece, pour a few drops of ghee on it to increase the smoke and place the piece in a little bowl inside the pot of dal makhani, sealing it with a lid. This will impart a lovely smokey flavour to the dish.

Ingredients

1 cup udad dal with skin
2 tsp bengal gram dal (chana dal)
3 tsp rajma (kidney beans)
2 big tomatoes, pureed
1/3 cup cream
½ tsp turmeric powder
½ tsp chilly powder
2 tsp coriander powder
½ tsp garam masala powder
Salt
2-3 tbsp salted butter
Crushed garlic (6 flakes)
Ghee

Instructions

• Soak udad dal, bengal gram dal and rajma overnight and then pressure-cook for 20-30 min with water.
• Open the pressure cooker and place it on the heat.
• Add tomato puree, masala powders and salt to the cooked dal.
• Let it simmer for sometime, and then add lightly beaten cream.
• Season with crushed garlic, remove from heat, add butter and serve.