Restaurant style Dal Makhani (Pressure cooker method)

Very popular North Indian dish.... Rich in taste & high in calories ... Goes well with Naan, Rotis, Parathas, Pulao, Jeera Rice, Rice, Brown Bread...

1 cup ( 100 g ) whole urad dal
1/4 cup ( 25 g ) rajma ( red kidney beans )
2 1/2 cups water (300 ml)
1 teaspoon chopped ginger (1 - inch piece ginger)
2 teaspoon chopped garlic (6 garlic cloves)

Soak whole urad dal and rajama in 2 1/2 cups (300 ml) water for 6 hours. Do not drain out water. Boil with chopped ginger and garlic in a pressure cooker for 30 minutes (reduce heat to medium after 2 nd whistle and cook for 25 minutes on a medium heat). Allow the cooker to cool naturally. 0pen the lid and slightly mash boiled dal - rajma mixture with a ladle. Dal - rajma mixture will be thick in consistency.

1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
100 ml tomato puree
50 ml (3 tablespoon spoon) fresh cream
3/4 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
1 teaspoon butter (optional)
1 teaspoon chopped coriander leaves (optional)

In a heavy bottomed vessel or wide non - stick pan, mix cooked dal - rajma mixture with tomato puree, Kashmiri red chilli powder, turmeric powder, fresh cream and salt to taste. Mix all the ingredients well. Sprinkle very little water if you required. Not more than 2 tablespoon. Cover with a lid and cook on a low heat for 30 - 35 minutes ( stir occasionally ) or till done / dal - rajma well mixed with all the spices / gravy thickens / creamy gravy. Sprinkle garam masala powder.

Finally, add 1 teaspoon butter (optional) and sprinkle chopped coriander leaves (optional). Serve with any Indian breads / Pulao of your choice.