Dal Makhni

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  Ingredients:
• Black grams 1 cup
• Bengal grams or black masoor dal 1/2 cup
• Kidney beans 1/4 cup
• Ginger 1 inch
• Green chili 2-3
• Butter 2 tbsp.
• Sour Cream 2 tbsp.
• Milk 1 tbsp
• Finely chopped tomatoes 3
• Finely chopped onions 2
• Garlic 7-8 pieces
• Cumin seeds 1 tsp.
• Asafoetida 1 pinch
• Red chili powder 2 tsp.
• Garam masala 2 tsp
• Salt to taste
  
  Method:
  
• Thoroughly wash black grams, bengal grams or masoor dal and kidney beans. Then soak it in water for about 7-8 hours .
• Pressure cook for about 10 minutes (3-4 whistles).
• Heat 2 tbsp. of butter in a pan.
• Fry asafoetida and cumin seeds in it. Add thinly sliced green chili. Heat till it gets slight brown in color.
• Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
• Add chilli powder, finely chopped tomatoes, garam masala and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• Then add 1 tbsp. of heavy cream or sour cream & 1 tbsp milk. Cook again for 2 min.
• Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
  
  Dal Makhni is ready to serve. Decorate with sour cream.