Dal "Makhani"

This North Indian daal is a healthy mix of many lentils in a dark brown gravy. Enjoy this thick stew with steamed whole plain or flavoured rice, rotis or parathas.

Ingredients

• 1½ cups black grams


• 1/4 cup kidney beans


• 1 inch ginger


• 2 - 3 green chilli


• 1 tbsp cashew butter


• 3 finely chopped tomatoes


• 2 finely chopped onions


• 7 - 8 cloves garlic


• 1 tsp cumin seeds


• 1/4 tsp asafoetida


• salt to taste



Method

Thoroughly wash black grams, and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes.  Make the ginger and garlic into a paste.

Heat a pan and dry temper cumin seeds and asafoetida in it. Add thinly sliced green chillies. Heat. Add ginger-garlic paste and finely chopped onions. Fry until golden brown adding water if the mixture dries. Add finely chopped tomatoes and 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. Mix in well the cashew butter and cook for 2 minutes. Dal Makhni is ready to serve. Decorate with chopped fresh coriander.

Serves 4.