Ingredients:

Black grams

1 cup

Bengal grams

1/2 cup

Kidney beans

1/4 cup

Ginger

1 inch

Green chilli

2-3

Butter

4 tbsp.

Cream

2 tbsp.

Finely chopped tomatoes

3

Finely chopped onions

2

Garlic

7-8 pieces

Cumin seeds

1 tsp.

Asafoetida

1 pinch

Red chilli powder

2 tsp.

Salt to taste

Method:

1.

Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .

2.

Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.

3.

Heat 2 tbsp. of butter in a pan.

4.

Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.

5.

Add ginger-garlic paste and finely chopped onions. Fry until golden brown.

6.

Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).

7.

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.

8.

Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream