Recipe: Daal Makhni

This signature dish of Punjab goes ideally with naan and paranthas.

This is the signature dish of Punjab. Cooked in a lot of oil, this lavish dish goes ideally with naan and paranthas.Ingredients:

• 1 cup Whole Urad Daal • 1 Onion (finely chopped) • 3 Green chilies (finely chopped) • 2 tbsp Red Kidney Beans • A few Coriander Leaves (chopped) • 4-5 flakes Garlic Paste • 1 tsp Cumin Seeds • 1/2 tsp Turmeric Powder • 1 Tomato (finely chopped) • 1/2 cup Stirred Curd • 1/2 cup Fresh Stirred Cream • 2 tbsp Butter • 1 inch Ginger Piece (chopped) • 1 tsp Coriander Powder • 1 tsp Garam Masala • Red Chili Powder to taste • Salt to taste Procedure: • Soak kidney beans in water for at least 6 hrs. • Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes. • Mash the mixture and again cook for 30 minutes. • Add cream and curd to the daal. • Heat oil in a pan. • Saute cumin seeds and add garlic paste. • Fry the paste till golden brown. • Add onions and saute till golden brown. • Add tomatoes, ginger, and green chilies. • Fry till tomatoes turn soft. • Now add turmeric powder, coriander powder, chili powder, and salt. • Fry for a few minutes. • Reduce the flame to medium. Add daal and stir. • Remove from the flame as soon as it begins to boil. • Add garam masala powder. • Garnish with chopped coriander leaves and add a dash of butter. •Serve piping hot.