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GREEN MOONG MAKHANI.

Ingredients.

1 cup whole green gram (sabut moong), soaked for 6-8 hours and drained pipes.
2 tablespoons kidney beans (rajma), soaked for 6-8 hours and drained pipes.
1 inch ginger, cut into thin strips + for garnish.
Salt to taste.
Masala.
1 tablespoon butter.
1 tablespoon ghee.
1 tsp cumin seeds.
1 tablespoon finely chopped ginger.
1 tablespoon carefully sliced garlic.
2 medium onions, chopped.
2 medium tomatoes, chopped.
3/4 cup tomato puree.
1 tsp red chilli powder.
1 tsp garam masala powder.
Salt to taste.
1 tsp sugar.
1/4 cup fresh cream + for sprinkling.
1/4 tsp roasted dried fenugreek leaves (kasuri methi) powder.
Slit green chilli for garnish.

Approach.

1. Pressure cook whole green gram, kidney beans, ginger strips and salt along with 2 cups water for 4-5 whistles on medium heat.
2. Heat butter and ghee in a non-stick pan. Include cumin seeds and let them alter colour.
3. Add onions and sauté till they turn golden brown.
4. Include tomatoes and blend well. Prepare for 4-5 minutes.
5. Add tomato puree and mix well. Prepare till the oil separates.
6. Include red chilli powder, garam masala powder, and salt and blend well. Prepare for 1-2 minutes.
7. Open the cooker once the pressure has actually minimized completely and gently mash the prepared gram mixture using a wood churner. Add this into the onion-tomato mixture and blend well.
8. Include 1 cup water and mix well. Prepare for 2-3 minutes. Sugarcoat and mix.
9. Include fresh cream and dried fenugreek leaves powder and blend well.
10. Transfer the dal into a serving bowl, drizzle fresh cream, garnish with ginger strips and slit green chilli. Serve hot.

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