Makhni Maa ki dal

Try the slow pressure cooking for this recipe.

Ingredients

 1½ cup Sabut Maa (urad) (whole black gram)
1½ cup Rajma (kidney beans)
10 cups water
1 Tomato chopped
1 tsp. Tomato paste
1 onion chopped
¼ tsp. Hing (asafetida) -optional
3 tbs. Sour Cream - optional
1-inch piece ginger chopped or 1 tsp. Ginger paste
6-cloves garlic or 1 tsp. Garlic paste
1 stick butter
½ tsp. Garam masala
Salt and Red chili powder - to taste

Clean and wash Sabut Maa and Rajma. Put Dal and beans in a pressure cooker and add water, ginger, tomato, garlic, salt and red chili powder. Place cooker on maximum heat and bring it to full cooking pressure. Now reduce the heat to medium low and cook for an hour. Do not take the steam out and leave the pressure cooker to cool gradually.

In a pan fry onions with ¾ butter till golden. Add tomato paste and sour cream. Cook for three minutes or till butter separates. Now put Hing and garam masala. Fry for another minute and pour the mixture into Dal.

Just before serving add the remaining 1¼ stick of butter to the Dal. Serve hot with chapati or naan.

Navarattan Pulao

Ingredients
1 cup basmati rice
1 3/4 cup water
1/4 cup oil
1 small, finely sliced onion
6 cloves
2 cinnamon (1-inch) stick
1 teaspoon salt
1/2 teaspoon cumin seed 

A

1 for mixing with rice before serving;
1/4 cup frozen peas (boiled)
1 salt
6 drops green food coloring mixed with
1 teaspoon water 

----B----
1/4 cup diced tomatoes
1/4 teaspoon red pepper
1 salt
1 garam masala
6 drops red food coloring mixed in
2 teaspoons of water

----INGREDIENTS----
1 thinly sliced onion
2 1/4 cup ghee
1 oz almonds
1 oz cashew nuts
1 1/2 oz golden raisins
1 oz pistachio nuts
1 piece (1-inch) ginger, thinly sliced
1 green chili (optional)
1 hard-boiled egg

 Method: Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water that the rice was soaking in. Pressure cook, building up the pressure and let drop,

Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

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