DAL MAKHANI

Soaking: Rub and wash Urad sabut and Rajma Chitra 3 times, wash Chana dal once, and soak all together for 10 hours. (Always soak lentils in filtered water.) Before you begin: Grind garlic and ginger into a paste. Separately, grind tomatoes and mix them with Chef's Dal Makhani Formula. Drain the soaked Urad sabut, Rajma Chitra, and Chana dal, rub and wash them with clean water. 1. Tadka: Heat 40g Butter in a pressure cooker on low flame, add ginger and garlic paste, fry until golden, add tomato paste, turn the flame to medium, fry until butter separates. 2. Boiling: Add soaked and washed lentils to the cooker with 1 Ltr water, cover the lid, take 1 whistle on high flame, reduce the flame to maintain a gentle simmer, ensuring consistent pressure, cook for 1 hour, turn the flame to high, take 1 whistle, turn the flame off, and let the pressure release naturally. 3. Simmer: Open the lid, add 500ml of water to adjust the consistency, bring to a boil on high flame, and then reduce heat to medium. Simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking. Add 40g butter, 150g cream, and mix well. Turn off the flame and transfer all to a serving bowl. Garnish with cream, butter, Julienned ginger, and freshly chopped coriander leaves.