Restaurant style creamy dal makhani

Ingredients:

Black whole urad dal-3/4 cup
Rajma-1/8 cup
Chana dal-1/8 cup
Salt-to taste
Water-enough for pressure cooking
Butter-2 tbsp
Oil-2 tbsp
Ginger garlic paste-1 tbsp
Green chillies-1
Kitchen king masala-2 tsp
Turmeric-1/2 tsp
Cloves-3
Cardomom-3
Tomato-3 (make into paste)
Kasoori methi-1/2 tsp
Milk-1/4 cup

Method:

1. Soak urad dal, rajma and chana dal in enough water for overnight. Next day rinse properly and keep it aside.
2. Now pressure cook dals with enough water for 1 hr in instant pot under pressure high.
3. Heat oil and butter in a pan and add cloves, cardomom, ginger garlic paste. Saute till the raw smell goes away.
4. Then add tomato puree, green chilly and cook till the oil is released. Now add turmeric, kitchen king masala and salt.
5. Add mashed dal and adjust consistency with water. Add milk.
6. Continue cooking till the dals are nicely mashed and creamy.
7. Add kasoori methi and little bit of butter. Turn off the stove and serve warm with roti or jeera rice.

Atte ka halwa

Ingredients:

Whole wheat flour-1 cup
Ghee-1/2 cup
Sugar-1 cup
Water-2 cups
Cardomom powder-pinch
Cashew-10

Method:

1. Heat a flat pan and add ghee. Once it is melted, add whole wheat flour and roast till golden brown and the raw smell of atta is gone.
2. Simultaneously while the atta is being roasted, take a pan and heat water. Add sugar and let it come to a boil. Simmer it if it starts to boil before the atta gets roasted.
3. Add sugar water to the pan with atta little by little and keep mixing vigorously.
4. Add cardomom powder and mix well.
5. Garnish with roasted cashew. Enjoy!