Dal Makhni

Dal makhni requires a lot of patience. If you are planning to make a quick dal, try another. This recipe (borrowed from youtube, and works very well) is Dal Bukhara, a better and more richer variant of Dal Makhni. Dal Makhni is ideal when you have guests for dinner, and you want to serve them something really special. The dal makes a perfect accompaniment to rotis/rice/pulao.
Ingredients
Lentils
Urad dal (1 cup)
Kidney beans/Rajma ( 1/4 cup)
Vegetables
Onion (2 large finely chopped)
Tomato puree (Boil three tomatoes in water, remove skin, and grind to a fine paste)
Ginger garlic paste (1 tbsp)
Coriander leaves (a small bunch cut fine)
Spices
Coriander powder (1 tsp)
Chilli powder (To taste)
Kasuri methi (1 tsp)
Garam masala (11/2 tsp)
Salt (to taste)

Butter: 200 gms
Cream: 100 gms

Procedure

• Soak the dal and rajma for six hours. Add the dal with the water, pressure cook till one whistle, lower the flame, and cook for half an hour. Do not discard the broth.
• Heat around 2 tsp oil in a flat bottomed vessel
• When oil starts smoking, add onions, and stir fry till golden brown
• Add ginger garlic paste, tomato puree, and cook for around 10 minutes on a low flame or till the oil separates from the mixture
• Add coriander powder, and red chilli powder
• Add the broth and cook on a low flame for 10 minutes. Add extra water if needed.
• Add the dal+rajma, butter, kasuri methi, and salt.
• Simmer for half an hour mixing intermittently.
• Remove from flame, and garnish with coriander and cream (optional)