Dal Makhani

Ingredients:

1. Whole black urad dal - 1 cup
2. Rajma (red kidney beans) - 3-4 table spoons
3. Onion - 1 (cut into tiny pieces)
4. Tomato puree - 1 cup OR Blend 2 Tomatoes.
5. Ginger - 1 inch piece (shredded) 
6. Garlic - 2 cloves (shredded) ( You an also use 1 tsp of ginger-garlic paste)
7. Green Chilies - 2 (slit)
8. Butter - 3-4 table spoons 
9. Oil - 1 tsp
10. Cumin seeds - 1 tsp
11. Whole garam masalas: cloves - 2 , bay leaves - 2, cinnamon - 1 small stick
12. Fenugreek leaves (methi) - a pinch
13. Milk (whole,2%,1% , non-fat ) - 2-3 table spoons OR cream - 2 table spoons
14. Masalas: Red chili powder - 2 tsp, Cumin and Coriander powder - 1/4 tsp each,  Garam masala powder - a pinch
15. Cilantro - for garnish and Salt - to taste

Method:

1. Wash and soak both the dals for 8-9 hours
2. Pressure cook the dals for 3-4 whiles with 1 tsp of red chili powder.
3. In a kadai, heat oil and butter and add the whole garam masalas along with the cumin seeds.
4. After the cumin seeds starts to sizzle, add the green chilies, onions, ginger and garlic.
5. Saute till the onions become transparent. Add some salt (for onions) to fasten the process.
6. Add the remaining chili powder, cumin and coriander powders and saute for a couple of mins.
7. Now add the tomato puree or the blended tomatoes and mix well. Close the kadai and let the tomatoes cook for about 3-4 mins on high flame or till the raw smell disapperas. Make sure you do not let the tomatoes don't stick to the bottom of the kadai. Give it a stir every now and then.
8. Now add the cooked dal and mash it with the back of your ladle. Add salt to taste.
9. Adjust the consistency with water if required, cover and cook in medium flame for 15 mins. 
10. When the dal has blended well, add the garam masala, crush the methi leaves into the dal and add the milk or cream. Give it a stir.
11. Garnish with corriander.
12. Serve hot with chapati/phulkas/roti/naan.