Dal Makhani Made Easy | Perfect for Beginners

*Serves:* 4 *Prep:* 15 minutes, plus overnight soaking *Cooking time:* about 60 minutes Ingredients 1 cup whole black urad dal (sabut urad) 1/4 cup split urad dal 1/4 cup kidney beans (rajma) 4 cups water, plus more as needed 1 cup milk 2 tablespoons butter or ghee, for tempering 1 tablespoon ginger or ginger-garlic paste 1 teaspoon salt, or to taste 1 teaspoon Kashmiri red chilli powder 1/4 teaspoon turmeric 1 teaspoon degi mirch (red cayenne pepper), or to taste 1 cup tomato puree (or 3 blended medium tomatoes) 1 teaspoon crushed kasuri methi (dried fenugreek leaves) Fresh ginger and coriander, for garnish (optional) Method 1. Wash the whole urad, split urad and rajma well. Soak them together in plenty of water for 8–12 hours. 2. Drain and add them to a pressure cooker with 4 cups fresh water, ginger or ginger-garlic paste, turmeric, Kashmiri red chilli powder and salt. Cook until very soft—about 25–30 minutes after pressure is reached. 3. Open the cooker and mash the dal only a little; it should stay slightly textured, not completely smooth. 4. Add the milk to the cooked dal. Bring it to a gentle boil and cook for *at least 5 minutes* before adding the tempering. Stir regularly so the milk and dal do not stick. 5. For the tempering, heat butter or ghee in a small pan. Add the tomato puree, degi mirch and crushed kasuri methi. Cook until the tomato puree thickens and the butter begins to separate. 6. Pour the tempering over the milk-boiled dal and mix gently. Simmer for 2–3 minutes, then rest for 5 minutes before serving. 7. Garnish with ginger and coriander, if desired. Serve hot with naan, roti or jeera rice.