Simple Dal Makhani

For years, I never liked Dal Makhani - until I tasted this recipe in a mini North Indian Restaurant in Whitefield. From then on, this has become my staple food.

Ingredients:
1)Black lentil(Whole black gram with skin) - 3/4 cup
2)Kidney beans - 1/4 cup
3)Onion - 1 (big sized, chopped)
4)Tomato - 2 (bright red, medium sized, chopped)
5)Green chillies - 2(chopped)
6)Ginger garlic paste - 1 tsp
7)Turmeric powder
8)Red chilli powder
9)Cumin seeds - 1 tsp
10)Salt - to taste
11)Oil or Ghee - 2 tsp
12)Cream or milk - 2 or 3 tsp(according to taste)
13)Water - 1 cup
14)Garam masala - 1/2 tsp
15)Cilantro, Butter - (very much optional)

Preparation:
1)Soak the lentil & kidney beans overnight in separate vessels. Cook both lentil & beans together in a pressure cooker until they are done. Mash them a little. Keep aside.
2)Heat oil/ghee in a pan & add cumin seeds, let it splutter
3)Add chopped onions, green chillies, salt and saute them until onion turns translucent
4)Add ginger garlic paste, saute until the raw smell goes off.
5)Add the tomatoes & cook for 5 minutes or longer until it cooks completely.
6)Add turmeric powder, red chilli powder, garam masala and saute them for 3 minutes.
7)Now add the cooked & mashed lentil and beans mixture into the pan & add a small cup of water & mix well. Taste the mixture for salt & spice level.
8)Let it cook for 10 minutes in medium heat.
9)Add cream or milk & mix well. Let it cook for another 5 or 10 minutes. The more you let it cook in simmer, the better it tastes.

If required, garnish it with cilantro or you can just add a little bit of cream or butter at the top. This dal works very well with roti as well as rice.

Tips:
1)You can alter the ratio of black lentil & kidney beans in the way you need.
2)It is not necessary to add cream, I have even seen people use curd in place of cream or milk. It tastes just right.