140 g whole urad dal (whole black gram)
40 g rajma (kidney beans)
750 ml water
1 white onion (finely-chopped)
1 to 2 green chilies (finely-chopped)
20 g ginger-garlic paste (10g ginger + 10g garlic)
100 ml tomato puree
3 g cumin seeds
2 to 3 cloves
2 to 3 green cardamom pods
1 black cardamom
1-inch cinnamon
1 bay leaf
3 g red chili powder
1 g nutmeg powder
20 ml low fat cream
20 g butter, salted or unsalted
2 to 5 g salt to taste
200 ml water
garnish:
few sprigs of fresh coriander
10 ml fresh heavy cream
Serve the Dal Makhani hot in a bowl and garnish with heavy cream and a few sprigs of coriander.