100g Black Lentils & 25g
Red Kidney Beans, Soak both overnight. Boil
Lentils & Red kidney beans in 1.5 ltr. Water
till soft. If required more water can be added.
Cook 100g Tomato puree, paste of Onion Ginger &
Garlic, with small quantity of Kashmiri Mirch
and Chaubejee Dal Makhani Masala separately for 5 minutes. Add it to
boiling lentils & beans & simmer for 10 minutes.
Now add 30g cream and 30g butter. Take the salt.
Adorn with green coriander leaves and green
chili, Dal Makahani is ready to serve.
White salt, Red chilli, Tej
patta,Yellow pepper,Cumin seed, Coriander seed, Dry
ginger, Clove, Amchur, Peppel, Cinnamon, Turmeric, Nutmeg, Large cardamom, Black