Dal Makhani

PREPARATION

1. Soak 180 grams whole black lentils, 60 grams kidney beans in sufficient water for 8 hours.

2. In a pot, add the soaked whole black lentils and kidney beans, add 750 milliliters water, 1/2 teaspoon salt and mix well.

3. Bring it to a boil and keep aside.

4. Heat 2 tablespoons ghee in a skillet, add 1 bay leaf, 190 grams onions and fry till translucent.

5. Add 1 teaspoon ginger garlic paste and stir well.

6. Now, add 150 grams tomato and saute till soft and pulpy.

7. Add 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon paprika, 1 teaspoon salt and mix it well.

8. Now, add the cooked whole black lentils and kidney beans in it. Add 150 milliliters water and mix it well.

9. Cook for 2 hours on low heat.

10. Add 2 tablespoons fresh cream, 2 tablespoons coriander and mix it well.

11. Keep aside.

12. Heat 1 tablespoon ghee in a pan, add 1/4 teaspoon asafoetida, 3/4 teaspoon paprika, 1/4 teaspoon garam masala and stir for 1 - 2 minutes.

13. Add this mixture over the dal and mix it well.

14. Garnish with fresh cream.

15. Serve hot with roti or naan.