Dal Makhni with Naan

Ingredients(for 1 medium bowl dal with 1 medium naan per person)

• 1/2 cup Whole black urad dal (sabut urad) (soaked overnight)
• 2 tbsp Rajma (kidney beans) (soaked overnight)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (pureed)
• 1 tsp Ginger-garlic paste
• 1/4 cup Low-fat milk or toned milk (for creaminess)
• 1 tsp Butter (makhan; use less for health)
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Red chilli powder
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Garam masala
• to taste Salt
• 1 tbsp Fresh coriander leaves (for garnish) - optional
• 1 cup Whole wheat flour (atta) (for naan)
• 2 tbsp Curd (dahi) (for naan dough)
• 1/4 tsp Baking powder (for naan)
• 1/4 tsp Salt (for naan)
• as needed Water (for dough & dal)

Instructions

1. 1

   Drain soaked urad dal and rajma. Pressure-cook with 2 cups water and a pinch of salt for 8-10 whistles, or until soft and mushy.

   15 minutes

   Use a traditional handi for slow cooking if time permits for deeper flavor.

2. 2

   Heat a non-stick kadhai. Add butter and cumin seeds. Once they splutter, add onions and sauté until golden.

   3 minutes

   Use minimal butter for health; a dash of oil can be added if needed.

3. 3

   Add ginger-garlic paste and sauté until the raw smell disappears. Stir in tomato puree, red chilli powder, turmeric, and salt. Cook until oil separates.

   4 minutes

   Cook tomatoes thoroughly for a rich, tangy base.

4. 4

   Add cooked dal and rajma to the masala. Mix well and mash slightly for creaminess. Add milk and simmer on low for 10 minutes, stirring often.

   10 minutes

   Simmer longer for silkier dal; adjust water for desired consistency.