Dal Makhni
Ingredients 3/4 cup whole urad (whole black lentil) 2 tbsp rajma (kidney beans) salt to taste 3 tbsp butter 1 tsp cumin seeds (jeera) 2 green chillies , cut lengthwise 25 mm (1") piece cinnamon (dalchini) 2 cloves (laung / lavang) 3 cardamoms 1/2 cup finely chopped onions 1/2 tsp ginger-garlic (adrak-lehsun) paste 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1 1/2 cups fresh tomato puree 1/2 cup fresh cream 2 tbsp chopped coriander (dhania) 1 tbsp fresh cream for the garnish Method Clean, wash and soak the whole urad and rajma overnight. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Whisk till the dal is almost mashed. Keep aside. For the tempering, heat the butter in a deep...