Dal makhani one of the favourite dal recipe coming straight from the rich and flavourful punjabi cuisine .more often this dal recipe is served with plane rice or jeera rice,however this can also be served with rotis and garlic butter naans.
Soak whole black urad and rajma overnight in 3-4 cups of water.
Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
Add chopped ginger, garlic and chopped tomatoes.
Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
Serve hot with Naan or Paraatha
Koyle ki dhuni wale pyaaz
Notes
Replacing the tomatoes with 4 tbsp of thick tomato paste will enhance the taste and colour of the dish manifold.