Shahi Dal

Shahi dal or you may call it Dal Makhani is a black lentil preparation with red kidney beans. In my variation, I have used the four bean mix. It has not changed the taste of the dal a lot but has certainly changed the texture. It is more chunky and I like it chunky. If you don't like chunky, I would suggest just use the red kidney beans and black lentils. to make it more rich use Ghee instead of butter.

Ingredients:

1 can black lentils

1 can of mixed beans

1 can crushed tomato

1 teaspoon of Panchporan

1 stick of cinnamon

2 red chillies

1 teaspoon of coriander powder

1 teaspoon of garam masala

1 teaspoon of red chilli powder

4 cloves of crushed garlic

½ inch of grated ginger

1 onion finely chopped

1 cup of cream

1 tablespoon of butter

salt to taste

Panchporan mix

Equal blend of-

nigella seeds

cumin seeds

fenugreek seeds

mustard seeds

fennel seeds

Preparation time: 10 mins

Cooking time: 30 mins

Melt the butter in a pan and add the panchporan mix. Add the crushed garlic, grated ginger and red chillies. Saute for ½ mins and add the onion and saute further for 2 mins. Add the crushed tomatoes and cook for 5 minutes.

Add the spices including red chilli, coriander, garam masala powder and the cinnamon stick. Cook the spices for 2 mins and add the four bean and black lentils. Cook the lentils and beans for 15 mins. Add the cream and salt and cook for another 15 mins.

Serve with rice.