In this episode, a rich & creamy punjabi side dish, Dal Makhani, is being made in a very simple and easy way. <br /><br />Ingredients: <br />1/2 cup Black Lentils <br />1/4 cup Kidney Beans <br />2 chopped Tomatoes <br />1 finely chopped Onion <br />1 tsp Cumin Seeds <br />1/2 tsp Garlic Paste <br />2 Finely Chopped Green Chilies <br />1 tsp Kashmiri Red Chilly powder <br />Salt <br />Coriander Leaves <br />1 & 1/2 tbsp Butter <br />1/2 cup Cream <br />1/4 asafoetida <br />1 Bay Leaves <br /><br />Method: <br />- Soak the black lentils and kidney beans for 6 - 8hrs. Pressure cook it with 1 Bay leaf for 3 - 4 whistles. Take out the whole content in a bowl. <br />- Remove the bay leaf and churn the mixture and mash the dal a little. <br />- Heat 1/2 tbsp of butter in a frying pan and add chopped onions to it. Fry till its golden brown in color. <br />- Add chopped Tomatoes & finely chopped green chilies and cook till the tomatoes are nice and soft. <br />- Add Salt to the dal <br />- Pour the Dal, cream, water & little salt as well and boil it for around 8mins in low flame. <br />- Now to make the tadka, heat 1 tbsp of butter in a small frying pan. <br />- Add cumin seeds, ginger and garlic paste, asafoetida, chopped coriander leaves and red chilly powder to the melted butter and stir well for few seconds. <br />- Take 2 tbsp of dal in the frying pan and mix it well so that there is no lumps left in the pan. <br />- Add this tadka to the rest of the dal and mix it well and the dal is ready to be served hot.
