Dal Makhani

   Ingredients - Serves around 4 people         

   Whole Urd dal (black lentils) 100 grams
   Rajma (red kidney beans) 50 grams
   Bengal gram whole (kadle kalu) 50 grams
   Ginger 1 inch piece (grated)
   Garlic cloves 3-4 grated
   (instead ginger garlic paste 1+1 tsp can be used)
   Green chillies 2
   Ghee 3 tsp
   Oil 2 tsp
   Cumin (jeera) 1 tsp
   Methi seeds 1/4 tsp
   Tomato paste or tomato purée 100 grams
   Butter 50 grams
   Milk cream 1/2 cup (50 ml)
   Garam masala 1/2 tsp
   Red chilli powder 1/2 tsp
   Salt to taste
   Coriander leaves for garnish

Procedure

• Wash the 3 dals together and soak in 5 cups of water for 6-8 hours. Drain the water.
• Cook in a pressure cooker with 4-5 cups water for 5-6 whistles in a low flame (until cooked).
• Heat a pan (with a heavy bottom), add oil, ghee and 1/2 portion of butter. Add jeera and methi seeds and stir until they splutter. 
• Add ginger, garlic and green chillies. Fry a little. 
• Add tomato purée or paste. Fry for 1-2 minutes.
• Add cooked dal and water. Mix well and bring it to boil. 
• Add chilli powder, garam masala, salt, remaining butter and 1/2 portion of cream. Cook in low flame for about 1/2 hour until the consistency is somewhat thick. 
• Garnish with the remaining cream and coriander leaves.
• Serve with chapati, roti, kulcha, nan, etc. 

Tips - keep for 5-6 hours before serving for the flavors to sink in.