Dal Makhani

It was one summer vacation during my college days...I visited my sister who was staying in Lucknow (she relocated to Delhi though).Lucknow reminds us of salwar suits right (especially Chikan work)..but it has nice architectural monuments, excellent chat varieties etc.
Not sure, when I will be able to make one more trip to Lucknow!!
My Jiju (brother-in-law) is an excellent cook and introduced me to variety of North Indian dishes. I loved to spend time learning to cook different dishes from him. That was the time I learnt the recipe for Dal Makhani too.



Now getting to the ingredients for making it -
Black Urad Dhal (whole dehusked) - 1 Cup
Rajma - 3/4th cup
Milk – 1 - 2 Cups (as needed)
Green chillies - 3
Ginger - 1 inch piece
Butter - 2 tbs
Garam Masala - 1 tsp
Zeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chili powder - 1/2 tsp
Onion - 1 small size
Tomatoes - 2

Soak the black urad dhal and rajma together for at least 8 hrs. Pressure cook the black urad dhal and rajma with enough water along with Chopped green chillies and ginger. This gives a good taste to it.

Take butter (as the name suggests...you cannot ignore this...any dish made with a dash of butter tastes awesome!!) and oil in a pan and add zeera to it and let it splutter. Add a pinch of turmeric, cut onions and fry it till it starts turning slightly brown. Now add the chopped tomatoes and fry it till it is nicely cooked. Add the cooked dhal and add all the masala powder to it.

Add the milk and let it boil for some time.

It can be served with phulka, roti or naan.