Although it originated in Punjab, dal makhani has become one of the most popular Indian lentil dishes, both in the country and outside of its borders. It consists of red kidney beans and whole black lentils, which also go under the name urad.

The dish is prepared with hefty amounts of ghee and various seasonings such as ginger garlic paste and chili, and it is slowly cooked in a rich, tomato-based sauce. The name makhani, meaning butter, stems from the last addition, a drizzle of melted ghee or butter that provides the typical velvety flavor of this classic.

The dish is occasionally topped with cream or yogurt and is often accompanied by naan or roti bread. Dal makhani is a restaurant staple and a mainstay on various festive occasion in India.

Ingredients

• 200 gm Whole urad dal (vigna mungo)
• 50 gm rajma (red kidney beans)
• 120 gm butter
• 100 ml fresh cream
• 100 ml milk
• 25 gm degi chilli / kashmiri chilli
• 15 gm kasturi methi
• 5 gm cumin powder
• 5 gm coriander powder
• To taste salt
• 50 gm ginger garlic paste
• 100 gm tomato puree (deskinned tomato) 
• 5 gm sugar (if tomato is tangy)
• 20 ml ghee / clarified butter
• 1 Nos. medium Cinnamon stick
• 2 Nos. bay leaf

Method

1. Wash black urad and rajma thoroughly until water become clear, keep it for soaking overnight in big bowl.
2. In a pressure cooker add cinnamon and bay leaf with water, boil soaked rajma and urad dal. Boil it until 90% done
3. Blanch tomatoes and deskin it make pure of it.
4. Take oil and butter 1:2 in pan/pot add ginger garlic paste sauté and cook until raw smell of garlic is gone now add tomato puree in it and cook for 5-7 minutes.
5. When tomato is cooked add all spices powders salt mix it and let cook for 3-4 minutes then add boiled urad dal mix it well and let cook
6. Add milk and all butter in pot reduce milk and make it little thick now add cream in dal turn off flame mix it add ghee/clarified butter over it.
7. Garnish with cream and cube of butter, then serve.