Dal Makhani - Red Kidney Beans And Lentils

• 1 cup Whole Urad Dal (Black Lentils)
• 1 Onion Chopped
• 1 Tomato Chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 1 teaspoon Cumin Seeds
• 2 tablespoons Ghee (Clarified Butter)
• 1 tablespoon Cream

1. Boil the Dal and Rajma together for about 15 minutes or till they become soft and mushy. Keep aside.
2. In a saucepan heat some ghee, when hot add cumin seeds.
3. When cumin starts spluttering add chopped onions, saute till it turns soft.
4. Add ginger and garlic paste, stir continuously to avoid the pastes from sticking to the pan. Cook for five minutes.
5. Now add the chopped tomatoes and cook till they become soft.
6. To the softened tomatoes add salt, chilli powder and turmeric. cook for five more minutes.
7. Add the boiled Dal and Rajma, stir nicely to mix in all the ingredients. Let it simmer for a while.
8. Finish of the dal makhani by adding cream, mix again.rnrnServe hot along with steamed rice.
9. Tip- Add some more ghee(clarified butter) to the dal to enhance its taste further.

onion, tomato, ginger paste, garlic, red chilli powder, turmeric, salt, cumin seeds, butter, cream

Taken from food52.com/recipes/17577-dal-makhani-red-kidney-beans-and-lentils (may not work)