Jain Dal Makhni

Ingredients list for Jain Dal Makhni

• 3/4 cup Whole Black Grams soaked overnight
• 2 tablespoons Red Kidney Beans soaked overnight
• to taste Salt
• 4 tablespoons Butter
• 1 teaspoon Cumin seeds
• 2 Green chillies slit
• 1 inch stick Cinnamon

Method

1. Combine sabut urad and rajma in a pressure cooker. Add two cups of water and salt. Pressure cook till four to five whistles or till they are completely cooked and soft. Open the lid when the pressure has reduced and whisk till they almost completely mashed. Heat three tablespoons butter in a deep pan and add cumin seeds.
2. When they begin to change colour, add green chillies, cinnamon, cloves and green cardamoms and sauté till fragrant. Add red chilli powder, turmeric powder, dry ginger powder and tomato puree and sauté on medium heat till the oil begins to separate from the masala.
3. Add the dal mixture, one cup of water and stir to mix well. Adjust salt and simmer for ten minutes or till the required consistency is reached. Add cream and mix well. Serve hot garnished with coriander leaves and topped with the remaining butter.

Nutrition Info