Dal Makhani

1 Cup Whole Black Urad Dal
1/2 Cup Kidney Beans

Wash and overnight soak both urad dal and kidney beans.

1 Medium Size Onion, Chopped
2 Medium Size Tomatoes, Chopped
1" Ginger, Finely Chopped
5 Garlic, Finely Chopped

 
4 Cups Water
1 Tsp Cumin Seeds or 1/2 Tsp Ground Cumin
1 Tsp Red Chili Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala1 and 3/4 Tsp Salt

In the pressure cooker, add water, cumin seeds or ground cumin, red chili powder, turmeric powder, onion, tomatoes, ginger, garlic, garam masala, salt and cook for 15 whistles.

Allow it to cool. Open the pressure cooker and check the lentils are cooked.

Mash 3/4th of urad dal and kidney beans with potato masher. Add 1 more cup of water. Let dal makhani simmer in the cooker itself without lid for 15 to 25 minutes or more till you get a smooth and creamy consistency and texture.

Few Cilantro Leaves, Chopped, To Garnish

Garnish it with cilantro leaves.

Yields: ? Cups
Taste Note: Tastes Great
Source: vegrecipesofindia