Dal Makhani

Rinse Black Urad Dal and Rajma thoroughly. Soak them together in ample Water overnight, or for at least 8 hours.

Drain the soaked Black Urad Dal and Rajma. Transfer them to a pressure cooker with 1000 grams of fresh Water and 5 grams of Salt. Cook on high heat until the first whistle, then reduce heat to low and cook for 30-40 minutes until the lentils and beans are extremely soft and mushy. Allow the pressure to release naturally.

Mash a portion of the cooked Black Urad Dal and Rajma lightly with the back of a spoon to thicken the dal, leaving some whole for texture.