Dal Makhani

Method

1. 1

   Pressure cook urad dal and rajma with salt for 5-6 whistles until very soft.

2. 2

   Heat butter and oil, add cumin seeds.

3. 3

   Sauté onions until deeply golden.

4. 4

   Add ginger-garlic paste and cook 2 minutes.

5. 5

   Add tomato puree and spices, cook until oil separates.

6. 6

   Add cooked dal and simmer on low heat for 30 minutes, stirring occasionally.

7. 7

   Stir in cream, adjust seasoning.

8. 8

   Finish with a knob of butter on top before serving.