Dal Makhani- Indian food

Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with naan (oven-baked flat bread) or tandoori roti (oven-baked whole wheat flat bread).

Serves 2 to3.

Ingredients:

• 1/2 cup whole urad dal (available in Indian grocery stores)
• 1/8 cup red kidney beans (Rajma)
• 1 teaspoon grated ginger
• 1 minced green pepper or adjust to taste (Hari Mirch)
• 1/2 teaspoon turmeric (Haldi)
• 3/4 teaspoon salt
• 1/2 teaspoon mango powder (Amchoor)
• 1/4 teaspoon garam masala
• 1/4 cup cream
• 2 tablespoons ghee or clarified butter
• 1/2 teaspoon cumin seed (Jeera)
• Pinch of asafetida (Hing)
• 3 to 4 whole red chilies (Sabut Lal Mirch)
• 1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

• 1/2 tablespoon shredded ginger

Method:

1. Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
2. Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili.
3. Set to cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
4. Turn off the heat. Wait until steam has stopped
   before opening the pressure cooker. The dal and kidney beans should be soft and tender.
5. Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
6. Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.
7. Heat the ghee in a small
   saucepan. Test the heat by
   adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
8. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
9. Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
10. Garnish with shredded ginger.