Dal Makhani & Mix Vegetables with Cashew Cream

Ingredients & methods of Dal Makhani & Mix Vegetables with Cashew Cream

    Ingredients for Dal Makhani:
    1 cup black urad dal (black lentils)
    4 table spoons channa dal (split chickpeas)
    4 table spoons rajma (kidney beans)
    1 cup finely chopped onion
    1 cup finely chopped tomatoes
    1 table spoon grated ginger
    2 table spoons chopped garlic
    4 table spoons fresh cream
    2 table spoons butter
    2 table spoons ghee
    1 tea spoon red chilly powder
    1 tea spoon garam masala
    3 bay leaves (tej patta)
    1 tea spoon chopped green chilly
    1 cinnamon stick
    3 cloves
    2 green cardamom
    2 dried red chilies
    salt to taste

    Soak the urad dal, channa dal and rajma in warm water for 4 hours. Once it is soaked add it to the pressure cooker, further add 2 cups water, 2 tej patta, 3 cloves, 2 dried red chilies, 3 cardamoms, 1 cinnamon stick and 1 tea spoon salt. Take 4-5 whistle of pressure cooker.

    In a pan add 2 table spoons of ghee. Add chopped garlic and onions. Sauté for 2 minutes. Add chopped green chilies and grated ginger. Sauté again for a minute. Add red chilly powder, garam masala and chopped tomatoes. Cook this for 10 minutes on a slow flame by adding ¼ cup water.

    In another deep bowl add the onion tomato masala with the dal in pressure cooker. With the help of masher mash the dal randomly. Add 1 cup water and cover the dal and let it cook for 20 minutes on a slow flame. Keep stirring occasionally.

    Add butter and fresh cream to the dal. Serve hot.
    Ingredients for Mix vegetables with cashew cream:
    1 ½ cup Tomato puree
    1 cup cauliflower florets
    ½ cup chopped carrot
    ½ cup chopped French beans
    ½ cup peeled and chopped potato
    20 cashew nuts
    2 green chilies
    1 tea spoon turmeric powder
    1 tea spoon red chilly powder
    1 tea spoon cumin seed
    1 table spoon ghee
    1 tea spoon kasuri methi
    salt to taste
    Soak the cashew nuts in ¼ cup of water for 20 minutes. Add in a mixer and make a fine puree. Your cashew nut cream is ready.

    Steam all the vegetables.
    In a pan add kasuri methi and roast it well for a minute. Keep it aside.
    In a pan add ghee and cumin seeds. Add the slit green chilly , turmeric powder and red chilly powder. Sauté for 10-15 seconds and add tomato puree. Add salt and little kasuri methi and cook for 10 minutes on a slow flame. Add half of the cashew cream and steamed vegetables. Cook for another 1 minute and take it out in a bowl. Garnish with remaining cashew cream and kasuri methi.
    Serve hot.