Dal Makhani

Here's the complete process to cook Dal Makhani, a rich and creamy Indian lentil dish. I'll include the ingredients, time required, cooking process, and approximate calorie information for your reference.

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 2 medium-sized onions, finely chopped
• 2 tomatoes, pureed or finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to your spice preference)
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your spice preference)
• 1 teaspoon garam masala
• 1/4 cup fresh cream
• 2 tablespoons butter
• Salt to taste

Cooking Time: Approximately 1.5 to 2 hours (including soaking time) Serves: 4

Calorie Information (Approximate):

• Dal Makhani (1 serving): 300-350 calories
• Steamed Basmati Rice (1 cup cooked): 200-250 calories
• Roti (1 piece): 100-150 calories

Now, let's move on to the cooking process:

1. Wash the whole black lentils (urad dal) and red kidney beans (rajma) thoroughly. Soak them together in water for at least 6-8 hours or overnight. Drain the water before cooking.
2. In a pressure cooker, add the soaked lentils and kidney beans along with fresh water. Pressure cook for about 15-20 minutes until they become soft and cooked. Alternatively, you can cook them in a regular pot, but it will take longer.
3. Heat butter in a separate pan or kadai over medium heat. Add cumin seeds and let them splutter.
4. Add the finely chopped onion and sauté until it turns golden brown.
5. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute or until the raw aroma disappears.
6. Add the pureed or finely chopped tomatoes. Cook until the tomatoes become soft and mushy.
7. Now, add turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute to let the spices release their flavors.
8. Add the cooked lentils and kidney beans to the pan along with salt to taste. Stir everything together and let it simmer for 30-40 minutes on low heat, allowing the flavors to blend. If the mixture seems too thick, you can add a little water to adjust the consistency.
9. Stir in the fresh cream and cook for another 2-3 minutes.
10. Dal Makhani is now ready to be served.

Garnish with a drizzle of fresh cream and serve hot with steamed rice or roti.

Please note that the calorie information provided is an approximate estimate and may vary based on the specific ingredients and cooking methods used.