Dal Makhani recipe

 a simple recipe for making Dal Makhani:
Ingredients:
- 1 cup black gram dal (whole urad dal)
- 1/4 cup kidney beans (rajma)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Chopped cilantro leaves for garnish

Instructions:

1. Wash the black gram dal and kidney beans thoroughly, and soak them overnight in enough water.

2. In a pressure cooker, add the soaked dal and kidney beans along with 4 cups of water, salt, and turmeric powder. Cook until they are soft and well-cooked (around 6-8 whistles). Set aside.

3. In a separate pan, heat half of the butter. Add cumin seeds and let them splutter.

4. Add finely chopped onions and sauté until they turn golden brown.

5. Add minced garlic, grated ginger, and green chilies. Sauté for a few more minutes until the raw smell disappears.

6. Add chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

7. Add red chili powder and garam masala. Sauté for a couple of minutes.

8. Mash the cooked dal and kidney beans slightly, and then add them to the tomato mixture. Mix well and let it simmer for 15-20 minutes on low heat, stirring occasionally.

9. Add heavy cream and the remaining butter. Stir well and let it cook for another 5 minutes.

10. Garnish with chopped cilantro leaves.

Your delicious Dal Makhani is ready to serve! Enjoy it with rice or naan.The nutritional value of Dal Makhani can vary depending on the specific ingredients and cooking methods used, but here's an approximate breakdown per serving (1 cup):

- Calories: 300-350 calories
- Protein: 12-15 grams
- Carbohydrates: 30-35 grams
- Dietary Fiber: 5-7 grams
- Fat: 15-20 grams
- Saturated Fat: 7-10 grams
- Cholesterol: 20-30 mg
- Sodium: 500-600 mg
- Potassium: 400-500 mg
- Iron: 2-3 mg
- Calcium: 50-100 mg
- Vitamin C: 5-10 mg

Keep in mind that these values can vary based on factors like the amount of cream and butter used, the type of dal, and any additional ingredients. Additionally, serving sizes may vary, so it's essential to adjust the nutritional information based on your specific portion size.

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