Daal Makhani

Daal Makhani 

Ingredients:
1 cup whole urad daal (Urad sabut)
1 medium size onion finely chopped 
1 medium size tomato, puree 
1" ginger piece, minced 
2-3 green chilies, chopped
1 tbsp chopped coriander leaves
5-7 garlic flakes, minced
2tbsp stirred yogurt 
1/2 cup fresh stirred cream  
2tbsp butter (Optional)
1tsp cumin seeds (Jeera) 
1/2tsp turmeric powder (Haldi) 
1/2tsp garam masala 
1 tsp red chili powder 
2 tbsp ghee
Salt to taste
Water as per requirement
Method:

• Soak urad daal overnight in water. I did not have much time so soaked it for 6 hours.
• Put urad daal with water and salt in a pressure cooker. I have added 3 1/2cup of water. After the first whistle keep it for another 12-15 minutes.
• Mash the mixture.
• Add yogurt to the daal and mix.
• Heat ghee in a kadhai.
• Saute cumin seeds and add ginger-garlic..
• Fry  until the raw flavours are gone.
• Add onions and saute till golden brown.
• Add tomato puree, and green chilies.
• Fry till oil separates.
• Now add turmeric powder, garam masala and chili powder. Fry for 2 minutes.
•  Add the above mix to the daal in the pressure cooker and stir. Add water, if required.
• Pressure cook again until 2-3 whistles.
• Remove from the flame.
• Add the cream and stir.
• Add chopped coriander leaves. Add butter if you want. I have only added cream and skipped butter. I have garnished it with cream.
• Serve with parantha, naan, roti or steamed rice.

Note: Add water if you see that the daal is very thick, then boil.
Tips!
You can also add a 1/4cup of rajmah (kidney beans) in daal makhani. Soak them overnight and then boil with the daal. 
I cook Daal Makhani at night and eat it for lunch next day. It tastes much better next day.

 Hope you like it as much as I do!