Dhal Makhani / Dal Makhani

This is one of the dish must have whenever I dine out in Indian restaurant. But after kids they always wanted something with Paneer. So ended up compromising even though they encourage me to order either additional or in place of Paneer. I had some whole urad dhal left for quite sometime and had little bit of cream left. So decided to try out the Dhal Makhani at home. Everyone liked it and kids said they can try this out next time when we dine out
Whole Black Urad Dhal - 1/2 Cup
Rajma (Red Beans) - 1/4 Cup
Bengal Gram Dhal - 1 tablespoon
White Urad dhal  - 1 tablespoon
Onion - 2 chopped finely
Garlic - 4-6 pods finely chopped
Tomato - 3
Ginger - 1/2 inch (chopped finely)
Oil - 1 tablespoon
Green Chillies - 2 (slit into 2)
Turmeric powder - 1/4 teaspoon
Chilli Powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dhania (coriander) powder - 1/2 teaspoon
Salt per taste
Cream - 1 tablespoon
Shredded ginger - 1 teaspoon


Wash and soak the dhals for 6-8 hours separately. 
Pressure cook the Rajma till one whistle. Add rest of the dhals, Ginger, Green Chillies, Garlic and cook well. Cook till  5-7 whistles (make sure you add water accordingly)
Heat the kada. Add oil. When Oil is hot add cumin seeds and let it crackle. Add onion and fry till it is soft. Add Tomatoes and fry til Tomatoes are mushy. Add all the masala powder and mix well. Fry for 1 more mins. Add cooked dhals and salt. Reduce the flame to medium. Let the dhal boil for another 10-15 mins.  Add Cream and mix well

Switch it off and decorate it with coriander leaves, Shredded ginger and cream
Serve hot with Chappathi or rice