• 1 cup whole urad daal (urad sabut)
  • 1tbsp Red kidney beans (Rajma)
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 1" Ginger piece
  • 2-3 green chilies finely chopped
  • chopped coriander leaves
  • 4-5 flakes Garlic paste
  • 1/2 cup stirred curd
  • 1/2 cup fresh stirred cream (malai)
  • 2tbsp butter
  • 1tsp cumin seeds (jeera)
  • 1/2tsp turmeric powder
  • 1/2tsp Garam masala
  • Red chili powder to taste
  • 1/2tsp dhania powder
  • Salt to taste

Method: 

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice