Daal Makhani/ Indian Curry

Ingredients

• 1 cup Whole black urad dal
• 0.5 cup Rajma (Red Kidney Beans)
• 2 unit/count Tomatoes (Pureed)
• 2 unit/count Onions (Pureed)
• 3 unit/count Green chillies (Made into paste)
• 1 tbsp Ginger paste
• 0.5 tsp Red chilli powder
• 0.5 tbsp Coriander powder
• 0.5 tsp Turmeric
• 1 pinch Asafetida
• 0.5 tsp Coriander seeds
• 0.5 tsp Cumin seeds
• 0.25 tsp Mustard seeds
• 3 tbsp Oil
• 0.25 tsp Garam masala
• 0.5 tsp Salt
• 3 cups Water (For soaking and cooking)

Instructions

1. 1Combine the whole black urad dal and rajma in a bowl. Add 3 cups of water and allow them to soak for 7-8 hours. After soaking, transfer the mixture to a pressure cooker and cook until one whistle is achieved.
2. 2In a pan, heat the oil over medium heat. Add cumin seeds, mustard seeds, and coriander seeds, cooking until they turn brown. Stir in the ginger paste and green chilli paste, cooking for 2 minutes. Add the onion puree and cook for 3-4 minutes. Incorporate the red chilli powder, coriander powder, turmeric, and asafetida, cooking for an additional 5 minutes on low heat.
3. 3Add the tomato puree and salt to the spice mixture, cooking for 5-6 minutes. Incorporate the cooked lentils and rajma, mixing well. Simmer on low heat for 8-10 minutes. Finally, add garam masala, stir, and cook for an additional 2 minutes before serving hot.