Daal Akhbari

A spicy and rich daal made with a combination of Khadi moong daal and rajma (kidney beans) . It can be served with naan, kulcha, or jeera rice. It is very healthy and rich in taste. With ingredients easily available at home, you can make a restaurant style daal in minutes. 
 

Serves : 4 persons
Preparation time : 15 minutes
Cooking time : 15 minutes

Ingredients :

Khadi Moong daal : 1 cup

Rajma (Kidney beans) : 1/2 cup
Curd : 1/2 cup
Milk : 1 cup
For tempering :

Garlic cloves (crushed) : 7-8 cloves

Onion (finely chopped) : 2 medium size
Tomatoes (finely chopped) : 3 medium size
Ginger (grated) : 2 tsp
Whole red chili : 2
Bay leaf : 1
Green cardamom pods : 2
Green chilies (finely chopped) : 2-3
Garam masala : 1 1/2 tsp
Turmeric powder : 1 tsp
Red chili powder : 1 tsp
Salt : to taste
Butter or ghee : 3-4 tbsp
Coriander leaves : for garnish
Water : as required
Method :

1. Soak rajma (kidney beans) for about 3-4 hours in water. 

2. In a pressure cooker take soaked rajma and moong daal . Add 6 cups of water and add 1/2 tsp salt. 
3. Cook this for about 4-5 whistles or till rajma and daal gets tender and soft. 
4. Once the rajma and moong daal gets soft, add milk and curd to the pressure cooker. Cook it for one boil without the lid. Keep it aside.

Method for the tempering. 

1. Heat butter or ghee in a kadhai. 
2. Add bay leaf, whole red chilies, green cardamom, garlic and onions. Saute them for a minute or till onions get translucent in color. 
3. Now add ginger, turmeric powder, red chili powder, garam masala, chopped tomatoes and salt. Mix them well. 
4. Now pour this tempering into the pressure cooker. 
5. Mix all of them gently and cook for one more minute.
6. Garnish with coriander leaves.
7. Serve with naan , kulcha or jeera rice. 

Handy Tips :

# You can garnish it with fresh malai or cream as well. It gives a beautiful color and looks so tempting.

# In case of moong daal, you can use sabut urad. 
# You can make it no onion-no garlic also.