Dal Makhani Rice

Soak whole black urad and Rajma overnight in 3-4 cups of water.

Cool the soaked dal and rajma in the same water with salt,Red chilli powder and half chopped ginger till dal cooked and soft.

Peel and chop the onion, garlic, ginger, tomatoes.

Heat oil and and butter in a thick bottomed pan, add cumin when it crackle add onion and fry till golden.

Add chopped ginger, garlic and tomatoes saute till well mashed.

Add boiled dal and rajma mash the dal with the back of the ladle while stirring continuously this gives creamy texture to the dal.

Add some water if required and simmer on very low heat for 15 minutes

Add fresh cream and garam masala powder simmer for 5-6 minutes.flame off

Finish with kasoori methi powder.

Serve hot with rice or lachha paraathas.

Tip: Replacing the tomatoes with 4 tbsp of thick tomato paste will enhance the taste and colour of the dish.