Dhal Makhani

( supposed to be a Sanjeev Kapoor recipe with slight adaptations that I made)

1 cup black whole urad dal
2 tbsp Red Kidney beans/Rajma
1 tsp Cumin seeds
6 cloves garlic
1 inch ginger finely sliced ( or alternatively used ginger garlic paste)
1 tsp Garam Masala
1/4 cup fresh cream - this can be drastically reduced !!
2 tsp Red Chilli powder ( use your andaza)
3 tbsp butter ( once again I use oil)
2 tomatoes - (this can be substituted with tomato puree to make things simpler)
1 onion
1 tbsp Oil
Salt to taste


Clean the dhals and soak overnight ( or atleast for 4 hours). Pressure cook with finely sliced ginger, till well cooked ( after the first whistle keep for 5-7 minutes on simmer)

Take oil in a deep pan add cummin and wait till it turns slightly dark in colour, add sliced onion brown awhile, add chopped garlic, and balance ginger, saute, add finely chopped tomatoes and stir till it cooks and comes together. Add the cooked urad and rajma dhal. Add salt to taste, garam masala, chillie powder. Allow to simmer for a while. Remove from fire add fresh cream and garnish with corriander leaves and voila you have fresh home made dhal makhani ready to be served with hot rotis.

( To make it simpler - add a packet of Maggi Bhuna Masala to the boiled dals and cut out the onion and tomatos from the above recipe - works just as fine - if not better)