Dal Makhani Receipe

I'm extremely picky when it comes to food and thats one of the reasons, why I never tried Dal Makhani in restaurants. The first time time I tried, it was made by me...I know its sounds snobbish. Nevertheless, enjoy the art of cooking Dal Makhani. 


Ingredients:       

• Black Urad whole - 1.5 cup
• Rajma or Kidney beans -  2tbs 
• Dal Makhani Masala - 2-3tbs (depending on your preference for hot and spicy) 
• Tomato - 2 medium size or Tomatato paste 3-4 tbs
• Onion - 1 big finely chopped
• Garlic - 4cloves medium 
• Ginger -1tbs
• Green chilies -  2stk
• Salt to taste 
• Lemon juice . 1tbs optional 
• Coriander leavers for garnishing 
• A blob of butter 
• Oil - 1tbs
• Turmeric powder -  1tsp
• Mango powder or amchur -  1tsp

Procedure: 

1. Soak the Black Uraddal Whole and Kidney Beans for 6-7hrs. 
2. Pressure cook them and keep aside the excess water. 
3. Blend the tomato paste or tomatoes along with the 5-6 tbs of excess boiled water, garlic, ginger and green chilies. 
4. Now, pour the oil in a pan and fry the onion until it becomes translucent. 
5. Add the turmeric powder and stir fry it for one minute. 
6. Now add the tomato puree or mixture into the pan and mix it well. Cover and cook it for 3-5 minutes on medium-high. 
7. Once it starts boiling add the Dal Makhani masala, Mango Powder and salt and cover-cook it for another 5 minutes. 
8. Meanwhile, smash the Black Uraddal Whole and Kidney Beans and later add it to the tomato mixture in the pan. Cover cook the entire mixture for 5 minutes on medium-high. 
9. Garnish it with lemon juice, a blob of butter and Coriander leaves. 

Serve hot with Parantha, Rice, Chapati or Roti.