Dal Makhni "Mah Ki Dal"

Whole Black Urad Lentil 7 ozs.
Dark Red Kidney Beans 1 oz.
Split Chana Dal Lentil 2 ozs.
Ginger-Garlic Paste 1 Tablespoon
Salt 1 Teaspoon
Red Chilli Powder ½ Teaspoon

Oil 6 ozs.
Garlic (minced) 1 Tablespoon
Onion (chopped) 1 Large size
Tomatoes (pureed) 4 Large (substitute 20 ozs. of canned puree)

Garam Masala 1 Tablespoon
Heavy Cream ½ cup



Wash the lentils and beans in running water and soak overnight.
Bring to boil with ample water (1 gallon) and skim the top of foam that rises above.
Add salt, red chilli powder and ginger garlic paste. Cover and simmer for 4-5 hours on very slow heat till the beans and lentils become almost mushy. (You may use those small crock-pots).
While the dal is cooking, heat the oil in a separate pan,
Add minced garlic and fry till golden brown.
Add the chopped onions and fry to a crisp brown.
Add the tomatoes and cook for 1 hour till oil separates from the masala.
Add this to the boiled dal, correct seasoning and let simmer for 2 hours.
Finish with garam masala and heavy cream.