Dal makhani

Ingredients:

1 cup black grams
1/2 cup bengal grams
1/4 cup kidney beans
1 inch ginger 1 inch
2-3 green chilli
4 tablespoons butter
2 tablespoons cream
3 finely chopped tomatoes
2 finely chopped onions
7-8 pieces garlic
1 teaspoon cumin seeds
1 pinch asafoetida
2 teaspoon red chilli powder
Salt to taste

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .

2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

3. Heat 2 tbsp. of butter in a pan.

4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.

5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.

6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

7. 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.

8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.