Dhal Makhani

Black Urad Dhal - 1 cup

Rajma - 1/2 cup

Oil - 1 tbsp.

Cumin seeds - 1 tsp

Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1)

Onion - 1, chopped

Ginger Garlic paste - 2 tbsp.

Tomato - 3, pureed

Turmeric - 1 tsp

Chilli powder - 1 1/2 tsp

Cumin powder - 1 tsp

Garam Masala - 1/2 tsp

Kasturi Methi - 1 tsp

Salt

Butter - 4 tbsp.

Heavy Cream - 1/2 cup

Cilantro

Lime juice

Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pressure cook with about 4 cups Water for 3 whistles. Remove from heat and let the pressure come down naturally.

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, Cardamom, Black Cardamom and Bay leaf.

Add Onions and sauté until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add Tomato puree and cook closed for about 5 min or until Oil starts oozing from the mixture.

Season the mixture with Turmeric, Chilli powder, Cumin, Garam Masala, Kasturi Methi and required Salt.

Now add the cooked Dhal and continue cooking on medium heat for about 30 min.

Stir in Butter and Heavy Cream; cook closed on medium heat for another 5 min.

Turn off heat and garnish with more Cream, Cilantro and Lime juice.

Serve hot with Parathas / Kulchas / Naan.