Dal Makhani (Dal cooked in butter)
Soak the dal and rajma overnight. Into the soaked dal add salt, ginger juliennes, 1 tsp red chilli powder and water (the water should be at least 3 times the amount of dal). Pressure cook till dals are done.
Melt the butter in a pan, add onions and sauté till they turn pink. Add the ginger-garlic paste. Saute till golden brown. Add finely chopped tomatoes and cook till pulpy. Add the jeera powder, red chilli powder and saute for 1-2 minutes. Add the tomato puree. Saute for another 2-3 minutes. Add the cooked dals into this masala. Add the garam masala powder. Cover and cook over a low flame for about 35 minutes. Add the fresh cream and garnish with fresh coriander before serving.
Serve with rice or rotis.