Dal Makhani

Directions

1. Soak red kidney beans and crud dal separately for 8 hours preferably overnight. Add the dals to a pressure cooker and cook for 5 to 6 whistles over a low -medium flame. Once the pressure is released, Dals have been cooked well, to check the doneness, gently press the dal it should be easily pressed. Keep aside. Now heat butter in saute pan, add shahi jeera, cinnamon, star anise, cardamom. Let it sizzle for a few seconds. Add Nutmeg Powder and stir for few seconds. Now, add chopped Onions and cook till the onions turn translucent. Add freshly ground ginger garlic paste and cook for 2 to 3 mins till the raw smell disappears. Add Tomato Puree, cook for 5 mins. Add chili powder and Turmeric powder. Keep Cooking the onion tomato masala with the spices for 5 mins till the raw smell disappears. Add cooked dals Add the required amount of leftover cooked dal water. Keep Stirring and cook for 3 mins. Now add 1/2 cup of milk Add some cream Cook for 3 mins and turn off the heat.