Daal Makhni

 Daal Makhani 

This daal makhani is dedicated to my mom-in-law!!Whenever she comes to my house.she always demands for this daal.Its a time consuming dish, but i must say the result you will be getting will be fruitful.
Its really Delicious and  Mouthwatering daal with loads of  flavors.

Ingredients 

1. Whole urad dal - 2 cup
2. Kidney beans - 1 cup
3. Water - 4 to 5 cups(For soaking)
4. Cumin seeds - 1 tbsp
5. Bay leaves - 1 leaf
6. Red chili powder - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Onion - 2 medium sized
9. Tomatoes - 4 to 5 (chopped)
10. Green chilies - 2 to 3
11. Ginger - 1 inch(finely chopped)
12. Garlic - 7 to 8 (finely chopped)
13. Sugar - 1/2 tsp 
14. Garam masala - 1 tsp
15. Coriander powder - 1 tbsp
16. Mango powder - 1 tbsp(optional)
17. Salted butter/Ghee - 2 tsp
18. Fresh malai or cream - 2 to 3 tbsp
19. Milk - 1 cup
20. Salt as per taste

Method -

1. Firstly soak the daal overnight in water and in the morning pressure cook the daal with 5 to 6 whistles and let it cool.Check the daal it should be properly cooked ,if not go for more whistles by adding more water.
2. Take a wok add 2 tbsp of oil,cumin seeds and bay leaf.
3. Let it crackle add onions ,ginger -garlic, chilies, stir them till they turn golden brown in color.
4. Add the chopped tomatoes .Stir it well.
5. When the tomatoes starts turning soft add sugar,red chili powder,Coriander powder,Mango powder,salt and garam masala.
6. Now add the boiled daal in it.
7. Stir the daal ,when it starts boiling add milk in the wok.
8. Again stir it for 15 minutes.
9. Now add butter and malai both in the daal.
10. You can add water if needed.
11. Mix the daal and keep stirring it,till it gets mixed properly.
12. Special tip to make your makhani daal more tastier is that you should keep the daal on slow flame and it should not have any foam on the top.
13. Lastly you can add more ghee or butter if required.
14. Sprinkle freshly chopped  coriander leaves.
15. Enjoy your Makhani daal with Rice or crispy paranthas.