Daal makhni

Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl add enough water and soak overnight or atleast for 8 hours.

Rinse the dal in a running water and transfer into a cooker and add 3 cups of water and lit salt.
also add some salt to taste.

Cook on medium flame for 4 to 5 whistles or till the dals are cooked completely.

In a large pan or kadai add a tbsp of ghee and a tbsp of oil, cumin seed and sauté bay leaf for a min.

And add finely chopped onions and saute till they change in colour after add ginger-garlic paste cooked 2 to 3 min.

Now add tomatoes purée and cook 4 to 5 min.

After that turmeric, coriander powder, cumin powder, garam masala, chilli powder and salt to taste. Cook till masalas start releasing oil from sides.

After that cooked dal and give a good stir if required add water.

Cooked 30 minutes or more till the dal absorbs flavour and turns thick after that add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.

Garnish with fresh coriander leaves and cream.