Dal Makhani

• 12 cup black lentils, soaked overnight (urad dal)
• 18 cup dried red kidney beans, soaked overnight
• 1 large onion, finely chopped
• 1 medium tomatoes, finely chopped
• 2 -3 garlic cloves
• 1 tablespoon ginger-garlic paste
• 1 tablespoon tomato paste
• 2 tablespoons milk
• 12 teaspoon red chili powder
• 1 tablespoon butter
• 2 tablespoons cooking oil
• fresh cilantro leaves, chopped for garnish
• water, as needed
• salt, to taste

1. HEAT oil in a pressure cooker and saute onions till lightly browned.
2. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
3. ADD in the chopped tomatoes and cook for a few minutes to combine well.
4. Add lentils and beans, and enough water to cover them.
5. Pressure cook for 15-20 minutes till lentils are soft and done.
6. Stir in milk and let it come to a boil.
7. IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle.
8. Stir the tempering into the lentils and garnish with fresh coriander leaves.
9. SERVE warm with soft, fluffy Naans.

black lentils, kidney beans, onion, tomatoes, garlic, gingergarlic, tomato paste, milk, red chili powder, butter, cooking oil, cilantro, water, salt

Taken from www.food.com/recipe/dal-makhani-405895 (may not work)