Ø 250 gms rajma
Ø Full grains of urad dal 500 gms
Ø 250 gms tomatoes
Ø 1 inch long ginger, finely chopped
Ø 2 medium sized onion, minced
Ø 200 gms, fresh cream of milk
Ø A handful of minced green coriander leaves
Ø 4 green chillies chopped
Ø 4 cloves garlic
Ø ½ tsp garam masala
Ø ½ tsp chilli pwd
Ø ½ tsp cumin seeds
Ø A pinch of asafetida
Ø ½ tsp turmeric pwd
Ø Salt to taste
Ø 4 tblsp of ghee or butter
Ø 50 gms tamarind water
Wash and soak rajma overnight and urda dal just two hours before preparing the dish. When fully swollen, put them into pressure cooker after straining its water. Add enough water to submerge the rajma and urad dal in the cooker. Allow pressure cooker to emit three to four whistles so that the contents inside are fully tender. Now mash the contents thoroughly to make a smooth paste.
Now heat ghee in a kadhai and put cumin seeds, turmeric, chilli powder and a fully crushed lump of asafoetida. When the seeds and spices are fully roasted, add chopped onion and garlic piece. Add chopped tomatoes and cook till they are tender. Now add tamarind water. When the whole mixture turns homogeneous, put in the rajma urad mixture, and cook it to on low flame for 15 mts. When the dal makhani is properly done, add cream and stir it vigorously and sprinkle garam masala. Serve it hot garnished with coriander leaves and chopped green chillies.
