1. To prepare the Dal Makhani, firstly wash and soak the black urad dal (black grams), Bengal gram and Kidney beans (rajma) overnight or for few hours. Pressure cook the soaked dal and rajma till it becomes mashable.
2. In a heavy bottomed pan, add oil. When the oil gets heated add cumin seeds and let it crackle. Add whole garam masala (cardamom, cloves, cinnamon, bay leaves), ginger garlic paste, onions and mix well.
3. Add turmeric powder and tomato puree and cook the puree on slow flame for 5 mins till it boils. Add chilli powder, coriander powder, salt and mix. Cover with lid and allow to cook.
4. Add butter and mix well. Add the dal water and cook for another few minutes. Once it gets boiled, add the mashed dals and mix well. Reduce the flame and cook on low heat. Add crushed kasuri methi. This gives a nice flavor and taste to the dish. Cook for about 30 minutes. Add cream and mix well. The dal would be soft and creamy. Cover and simmer it for another 5 minutes. Garnish with coriander leaves.
Note: Soaking the beans overnight reduces cooking time. It can be made in cooker but must be boiled briskly in a pan for the last 10 minutes, to neutralise the toxins in kidney beans / Rajma.
Garam masala can be substituted with cumin-coriander powder and cream with sour cream or low fat yogurt to reduce the calories.
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|Serving Size: 1 Serving (2121g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1711 (56%)|
|Amt Per Serving||% DV|
|Total Fat 190.1g||253 %|
|Saturated Fat 109.3g||546 %|
|Monounsaturated Fat 57.6g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 656.5mg||202 %|
|Sodium 3121.3mg||108 %|
|Potassium 6263.5mg||165 %|
|Total Carbohydrate 208.5g||61 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 207g|
|Protein 140.4g||201 %|
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Calories per serving: 3067
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