Dal Makhni is famous world wide.It originates from typical punjabi families and that too mainly residing in Delhi. It is basically mixture of different pulses along with variety of spices.
Ingredients: Urad daal, rajma , water , onion, tomato puree, ginger garlic paste, cinnamon, green chilies, black cardamom, nutmeg, tej patta, cream and butter or oil.
Preparation Technique: Soak rajma and urad dal overnight.On the next day, drain water properly. In a pressure cooker pour some oil or butter.Now add green chilies, ginger garlic paste, cinnamon, black cardamom, and tej patta. Mix it well and let it fry for a minute.
Now add the soaked pulses inside it. Mix all the contents properly for a minute or two.Pour water inside the cooker, the water level should be little more then the content added. Let it simmer for some time. Keep mixing it. Once it gets properly mixed put on the lid and cook for about 3-4 whistles. After its done,open the lid you will come across semi solid pulses. Now with the help of a spatula mix the content. Add good amount of cream in it. Let the dal makhni simmer for few more minutes.
Garnish by adding more cream on top of it and with coriander leaves. Serve hot.
Check out other recipes as well:http://www.indiefoodster.com/cake-contains-egg/chocolate-cake/