Dal Makhani + Rice

Method

1. 1

   Soak 1 cup whole urad and ¼ cup rajma overnight. Pressure-cook with salt and 4 cups water for 8–10 whistles till buttery soft.

2. 2

   Heat 3 tbsp butter; sauté finely chopped onion till golden. Add 2 tbsp ginger-garlic paste, then tomato puree, 1 tsp chili powder. Cook till oil separates.

3. 3

   Tip in the cooked dal with its liquid. Mash some dal against the side. Simmer on low 30–45 mins, stirring often.

4. 4

   Finish with ½ cup cream, crushed kasuri methi, 1 tsp garam masala and 1 tbsp butter. Simmer 5 more mins.

5. 5

   Jeera rice: temper 1 tbsp cumin in 2 tbsp ghee, add soaked basmati and water (1:1.75); cook covered 12 mins.

6. 6

   Serve dal makhani topped with a swirl of cream over hot jeera rice.

Adapted from Dassana's Veg Recipes – Dal Makhani