PREPARATION

1. Take a bowl, place a stainer on it, add 260 grams split mung beans, 500 milliliters water and wash it properly.
2. Transfer this into a another bowl, add 800 milliliters water and soak for 25 - 30 minutes.
3. Take a pressure cooker, add the soaked dal, 1 litre water, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
4. Cover it with lid and cook until you hear 2 - 3 whistles.
5. Open the lid and give it a nice stir.
6. Mash the dal properly with a food masher.
7. Remove it from heat and keep aside.
8. Heat 30 milliliters oil, 1 tablespoon butter in a heavy skillet, add 1 teaspoon cumin, 1 dry red chili, 1/4 teaspoon asafoetida and stir well.
9. Add 1/2 teaspoon ginger, 1/2 teaspoon garlic, 1/2 teaspoon green chili and stir gain.
10. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 190 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat.
13. Add 1/4 teaspoon turmeric and stir well.
14. Then, add 1/4 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon red chili and mix it well.
15. Now, add the cooked dal and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 400 milliliters water and mix it well.
18. Bring it to a boil.
19. Add 2 tablespoons fresh cream and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. Add 1/2 teaspoon garam masala, and mix it well.
22. Add 1/2 teaspoon lemon juice, 1 teaspoon dry fenugreek leaves and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Garnish with coriander.
26. Serve hot.

No Onion No Garlic Dal Makhani

Servings - 2 - 3

INGREDIENTS
Whole black gram lentil - 170 grams
Red kidney beans - 70 grams
Water - 500 milliliters
Water - 1 litre
Salt - 1 teaspoon
Cloves - 4 pods
Black cardamom - 1 pod
Ghee - 1 tablespoon
Water - 1 litre
Tomato - 290 grams
Butter - 2 tablespoons
Cinnamon stick - 1
Bay leaf - 1
Cumin - 1 teaspoon
Green chili - 2
Turmeric - 1/4 teaspoon
Paprika - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Dry ginger powder - 1/4 teaspoon
Milk - 200 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Fresh cream - for garnishing