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A superb creamy, extra tasty lintel cooked on very low fire with slow cooking procedure. Traditionally my grand ma use to cook  dal makhani  in earthen pot on chulah (a clay stove) for at least 5-6 hrs, that Dal was so superb tasty and creamy that we could’t resist our self and  fought for even a spoon left . That taste was awesome and i really can’t forget that, now days nobody has that much of time and passions to spend so much of time for cooking. This recipe may not take you to that era but definitely tickle your taste buds and might give you the feel of that.    


3/4 cup Urad Dal (black matpe beans)
1/4 cup  rajmah (red kidney beans)
2 teaspoons cumin seeds
1/2 tsp asafetida 
8 garlic cloves, chopped
2 inches ginger , chopped
1/2 cup fresh cream
1 teaspoon red chili powder
3 tablespoons butter
2 Tomatoes, chopped (extra large tomatoes)
1 onion, chopped
1 tablespoon oil
How to proceed 
Soak whole black urad and rajma overnight in 3-4 cups of water.
Cook the soaked dal and rajma in the same water with salt , asafetida and half the chopped ginger till dal and rajma are cooked and soft.
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
Add the liquid and some water if required and simmer on very low heat for thirty minutes.
Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
Serve hot with Naan or parantha 
Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish.

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