Dal Makhni

Approx 1 hour.

Soak Overnight after washing and picking for stones. (or cook for 60 minutes instead of 50)

1 cup

urid dal

1/4 cup {46 g}

red kidney beans

Cook for 30 minutes if soaked, 50-60 minutes if not if not, drain and reserve liquid.

Meanwhile Place pot on medium low heat and melt butter and add oil.

Dice and then brown onions approx 15-20 minutes over medium low heat.

2 TBL {27 g}

oil

1/4 cup {57 g}

butter

{76 g} 2

medium onions, small dice

Meanwhile prepare Ginger garlic paste, using 1 inch of ginger and 1 head of garlic in small blender Add and fry for 2-3 minutes.

1/4 cup {34 g}

Ginger garlic paste

Cook for 1 minute:

1 tsp {2.9 g}

red chile powder or black pepper or 2 green chiles, finely sliced (OPTIONAL)

1 TBL {0.0 g}

Ground cumin

1 TBL {1.0 g}

Ground coriander

Cook until pulpy another 10-15 minutes

canned tomatoes,crushed by hand

2 TBL {19 g}

tomato paste

Add reserved bean cooking liquid if necessary and then the following

1/2 cup {121 g}

cream

2 TBL {0.0 g} ( to taste )

kasoori methi, ground

Add cooked beans and use stick blender if desired or mash with spoon.

Adjust seasoning.