Shahi Dal Makhani with Veg Cheese Kabab

Kabab : Soak kidney beans and lentils over night in water. Pressure cook them with little salt in water till 3 or 4 whistles. Heat oil pan and add ginger garlic paste, chopped onion, green chili and saute it.

Once onion is soft and light brown in color add boiled roughly mashed kidney beans & lentils with broken brown bread and all the other spices. mix properly and let it cool. Make tikkis and stuff cheese in it. Shallow fry them on non stick pan. Take out in a plate and keep aside.

Boil the dal and Kidney beans in 3 cups of water with salt, red chili powder, turmeric powder till 3 whistles in the pressure cooker. Open the lid and see if the Kidney beans are properly cooked.

Heat butter and oil in a pan. Add cumin seeds and when they begin to splutter add ginger garlic paste and onion, saute till golden brown. Add tomatoes and ground roasted masala.

Saute on high heat, add remaining red chili powder , turmeric powder , salt and saute till the tomatoes are reduced to a pulp. Add the cooked lentils and kidney beans along with the liquid. Add some more water if the mixture is thick. Add garam masala powder.

Add the kabab in the Dal Makhani if serving immediately or you can also add the Dal Makhani in the serving bowl and then place the kabab in it.

Coal Smoking : Take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot in about 5 minutes. This indicates that the coal is ready. Place the hot coal inside a cup. Pour a spoon of ghee on the coal and some asafoetida. It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute. Open the lid and remove the cup.

Garnish with some cream and coriander leaves and serve hot.