2 cup sabut kali urad dal ( soaked in water overnight)
½ cup rajma ( soaked in water overnight)
2 large onion
4 green chillies chopped
1 piece of ginger
6 cloves of garlic
Pinch of hing
Salt to taste
1 tsp red chilli powder
2 tbsp ghee
2 tbsp malai
Cook rajma and kali urad dal in pressure cooker with salt, 1 tsp oil, and 6 cups of water.
Cook well, about 10 to 15 mins.
After 10 to 15 mins, open lid of cooker, check if dal became soft, if it is soft, it is cooked.
Keep dal consistency loose, not watery.
Take a frying pan, heat ghee, add jeera and hing, when jeera crackle, add green chilli and ginger- garlic paste. Cook well for 2 mins. Then add tomato and onion paste, cook until ghee separated from gravy.
Now, put this ready masala in boiled dal, mix properly, cover the lid, cook for 5 mins on low flame. Mix 1 tbsp malai and 1 tbsp ghee and Tadka(for procedure please refer Dal Tadka)and garnish with chopped coriander and malai . Serve hot.
You can eat Dal Makhni either with Naan or Rice.