You too try restaurant style Dal Makhani for dinner today, follow this recipe.

Recipe News Desk!!! This dal is delicious as well as nutritious, ideal to eat after a day of fasting. Mother's pulses are a good source of protein, fiber and iron. It provides nutrition to the body after fasting. It is believed that eating mother's pulses provides satisfaction and energy after being hungry for a long time. So today let us tell you how to make Karva Chauth special with this dal.

Material

• 1 cup urad dal (soaked overnight)
• 1/4 cup kidney beans (soaked overnight)
• 2-3 tbsp ghee/butter
• 2 tomatoes finely chopped
• 2 finely chopped green chillies
• 1 teaspoon cumin
• 1/2 tsp turmeric
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 tsp garam masala
• 1 teaspoon Kasoori Methi (crushed)
• 2 tbsp cream
• salt as per taste
• Coriander for garnishing

Method

• Soak urad dal and rajma overnight. The next day, boil them in the cooker for 4-5 whistles or until they melt completely. To enhance the taste of dal, add some salt and turmeric to it.
• Heat ghee or butter in a pan. Add cumin seeds in it and grind it. Then add green chillies and tomatoes and add spices (turmeric, red chilli powder, coriander powder). – Cook the tomato well until it becomes soft and the masala leaves oil.
• Add boiled lentils and kidney beans to the tempering and mix well. After this, cook it on low flame for at least 30-40 minutes, so that the dal and spices mix well and the dal becomes thick.
• When the dal becomes thick and cooked completely, add garam masala, kasoori methi and cream to it. Mix it well and cook for some more time.
• When the dal is ready, take it out in a vessel. Garnish with cream and ghee on top. Garnish with freshly chopped coriander leaves.
• If you want to give the dal a smoky restaurant-like taste, then burn coal and place it in a bowl and place the bowl in the middle of the dal. – Pour some ghee on it and cover the dal. This will give a slight smokey flavor to the dal.
• Cooking lentils on low flame makes its taste even more spicy. The longer you cook it, the tastier it will be