Daal Makhani

Ingredients

Part I (pressure cooker)

• 3/4 cup urad daal
• 1/4 cup rajma
• 1 tbsp ginger paste
• 1 tbsp red chili powder

Part II (tadka)

• 7 tbsp butter, divided in two halves
• 1/2 tsp cumin seeds
• 3 cloves
• 3 green cardamom pods
• 1 black cardamom pod
• 1 inch cinnamon stick
• 1 mace flower
• 1 bay leaf
• 2 tbsp minced garlic

Part III (putting it together)

• 1.25 cups tomato puree
• 2 tsp garam masala
• 1/2 tbsp roasted cumin powder
• 1/2 tsp nutmeg powder
• 1 cup heavy cream, + 1 tbsp for garnishing
• 1/4 tsp kasuri methi
• salt to taste

Instructions

1. Rinse and soak the urad daal and rajma for 6-8 hours or overnight.
2. Add the urad daal, rajma, ginger, red chili powder, and a pinch of salt to a pressure cooker. Cook for 15-16 whistles or about 20 minutes.
3. Melt half the butter in a separate saucepan or wok over medium heat.
4. Add the whole spices (cumin, cloves, both types of cardamom, cinnamon, mace, bay leaf) to the butter. Let them cook until the aromas disperse and the seeds crackle.
5. Add the garlic and saute until the garlic is browned, about 2 minutes.
6. Stir in the tomato puree, cooked urad/rajma mixture, remaining butter, garam masala, cumin powder, and nutmeg powder and heat thoroughly.
7. Let simmer for 30-40 minutes, stirring occasionally and adding water if the mixture gets too thick.
8. Stir in the cup of cream and simmer for an additional 10 minutes.
9. Add the kasuri methi and salt to taste.
10. Garnish with a spoonful of cream and cilantro.