| 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. |
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| |
Dal Makhni is ready to serve. Decorate with cream. |
