Name: Daal Makhani recipe by Shivani Jain Awdhane at BetterButter
Prep time: 540 min
Cook time: 19 min
Total time: 559 min
Yield: 4
Ingredients: Black Lentil / Whole Urad - 1 Cup; Black Chickpeas - 1/4 Cup; Tomato Puree - 11/2 Cup; Fresh Cream - 1 Cup; Coriander Leaves - 1/4 Cup, chopped; Green Chilli, Chopped - 2; Curry Leaves - 8; Fresh Garlic Paste - 1 tsp; Butter / Ghee - 2 tbsp; Cumin Seeds - 1 tsp; Mustard Seeds - 1 tsp; Turmeric Powder - 1 tsp; Red Chilli Powder - 2 tsp; Coriander Powder - 2 tsp; Salt to taste

Ingredients Serving: 4

Black Lentil / Whole Urad - 1 Cup
Black Chickpeas - 1/4 Cup
Tomato Puree - 11/2 Cup
Fresh Cream - 1 Cup
Coriander Leaves - 1/4 Cup, chopped
Green Chilli, Chopped - 2
Curry Leaves - 8
Fresh Garlic Paste - 1 tsp
Butter / Ghee - 2 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Salt to taste

Instructions

Soak whole uRad and black chickpeas overnight or for 8 hours separately.
Drain the water in the morning and wash. Combine them and pressure cook on a low flame for 3 whistle.
Heat ghee/oil/ butter in a pan, add mustard and cumin seeds and when they crackle add curry leaves and green chilli. Add tomato puree, stir and cook for 4 minutes.
Add turmeric powder, coriander powder, red chilli powder and fry. Add the cooked dals and mix well.
Add one cup water and coriander leaves. Close the lid, cook for 6 minutes.
After 6 minutes open the lid and add fresh cream. Mix and cook for another 3 minutes.
It's ready to serve. Take it out in a serving dish and garnish with cream and coriander leaves.

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