1 cup (7oz/200 grams) Whole Black Gram
1 medium Onion, finely chopped
4 med-large Tomatoes chopped, preferably ripe
2 tbsp Tomato paste, see Tips
1 Jalapeno/Green Chilies, as per taste
Abt 2″ ginger, peeled and grated
2-3 cloves Garlic, finely chopped
1 tsp National Cumin
1 Bay leaf
1/2 tsp National Turmeric
Large pinch of Asafoetida
1 tsp National Cumin & National Coriander powder
1 tsp dried National kasuri methi)
Abt 1 tbsp Jaggery, grated, or as per taste – see Tips
About 1/3 cup finely chopped onions (optional) and cilantro sprigs for garnish
HOW TO PREPARE
Thoroughly wash black grams, bengal grams and kidney beans and soak it in water (2 glasses) for about few hours .
Later cook till dal is cooked to mashable consistency.
Heat oil in a heavy bottom pan.
Add National cumin , National garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
Add National ginger-garlic paste , National turmeric and add tomato puree and cook well for 10 min in medium flame lid covered.
Add National chilli powder, and National salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
Add the remaining butter and Olpers cream and cook for 10 minutes.
Dal Makhni is ready to serve. you can increase the dal to tomato ratio if you want .
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