Dal Makhani (Spicy Black Lentils) - cooking recipe

Ingredients

3/4 cup whole black lentils (whole urad)
2 tablespoons kidney beans
1 teaspoon cumin seed
2 green chilies, slit
1 stick cinnamon
2 cloves
3 cardamoms
1/2 cup onion, finely chopped
1/2 teaspoon ginger-garlic paste
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup cream
2 cups water, to boil the lentils in
3/4 cup water
3 tablespoons butter
2 tablespoons chopped fresh coriander
salt

Preparation

Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
Heat the butter in a pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and saute till the onions turn golden brown in color.
Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
Add the cream and mix well.
Garnish with the cilantro and serve hot.