- 3/4 cup Black Urad Dal (Whole)
-1/4 cup Large Kidney Beans
-1 teaspoon Cumin seeds
-1 Tomato , finely chopped
-1 inch Ginger , finely chopped
-2 cloves Garlic , finely chopped
-2 Green Chillies , finely chopped
-1 Bay leaves, torn
-1 inch Cinnamon Stick, broken
-1/2 teaspoon Turmeric powder
-1/2 teaspoon Cumin powder
-1/2 teaspoon Garam Masala
-1/4 teaspoon Cardamom Powder
-1 teaspoon ghee
-1/4 cup Fresh cream
-Coriander Leaves , finely chopped
-1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
-Salt , to taste
-1 Charcoal , for smoking
To begin making the Soak the black urad dal and Large Kidney Beans together in 4 cups of water for about 8 hours.
Heat ghee in the pressure cooker over medium heat; add the cumin seeds and allow it to crackle. Add the ginger, garlic and green chillies and saute for a few seconds.
Add the bay leaves, cinnamon stick, tomatoes, turmeric powder, cumin powder, garam masala powder, cardamom powder. Saute on medium heat until the tomatoes become soft.
Add the soaked dal along with more water until the dal mixture has at least 2 inches of water above it. Add salt to taste and cover the pressure cooker.
Pressure cook the Dal Makhani for about 35-40 minutes on medium heat. After 35-40 minutes, turn off the heat and allow the pressure to release naturally.
When you open the cooker, the dal should be cooked well. Add additional water to make it a dal consistency if it has become a little dry.
Heat butter in a heavy bottomed pan; add the cumin seeds, cooked dal makhani and cream. Turn the heat to low and simmer the dal makhani for 10 to 15 minutes. While simmering, keep mashing the Dal Makhani to make it creamy and this will also help the flavours get deeper.
Finally, during the last 10 minutes of the simmering process, add the dried fenugreek leaves and the coriander leaves into the dal makhani. Stir well and simmer for another 5 minutes.