Week 42 # This is better than Bukhara's claim :)

This week is all about comfort food. Fall is here and temperatures are dropping and there is nothing better than a healthy yet fulfilling bowl of hot comfort food. I have a little story to go with it. A few years ago, my husband and I were in New Delhi and decided to visit one of the most critically acclaimed restaurants in Delhi, The Bukhara. One of my cousins, Shiva was probably secretly laughing behind me when I told him that I am going there. It was indeed super touristy of us to even go there, but heck this was one of those things that are on everyone's bucket list.
Sanjeev oredered some kababs and I ordered Dal Makhani which was one of their signature dishes, they claimed. It was also the only dish that was less than a 1000 Rs (abt$20). They give u this bib and make a big hoopla and one of the waiters explained to me how they had cooked this dal for several hours alongwith secret spices. It seemed to justify why such a small dish of Dal was this expensive. Anyhoo,my opinion of that Dal Makhani was ok, just like any other Dal in any Dhaba New Delhi.

I wanted to replicate this at home and Voila- I have made this many times and everytime it comes out brilliant. Its so simple because the creaminess of this partticular lentil when cooked blends everything together to create magic!!!

Urad Dhal- 1.5 cups soaked overnight
Kidney beans- 1/2 cup soaked overnight
minced garlic/ginger- 3 tablespoons each
Onions minced- 1/2 cup
green chillies- minced 2 tablespoons
tomatoes cut fine- 3/4 cup
chilli powder- 1 tablespoon
Butter- 2 tablespoons
Cilantro for garnish

Method :
Pressure cook Urad dhal and kidney beans together with 1 spoons red chilli powder for about 2-3 whistles. You never want to overcook as there will be more cooking later. Make sure the Kidney beans or Rajma is cooked through. Heat 1.5 tablespoons butter in a flat bottomed vessel. Add onions, garlic and ginger and saute for about 4-5 minutes on medium to high heat. Add the green chillies, tomatoes and remaining red chilly powder and salt. Saute for 2-3 more minutes. Now add the cooked dhals and salt. Add some water and mush the dhal with the back of your spoon or laddle.. Allow these to simmer together and flavors combine for about 10-15 minutes. Finish by adding remaining butter and chopped cilantro. Trist me - this is divine!