Dal Makhani

Serves: 4

3/4 cup black urad dal
1/4 cup red kidney beans

Overnight soak urad dal and red kidney beans with water.

3 cups water
1/2 tsp salt

Wash and cook in pressure cooker on medium flame for 5 whistles.

2 tbsp coconut oil
1 bay leaf
1 and 1/2 cup onion, chopped

Heat oil in a pan, add bay leaf, onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic grated

Add ginger and garlic, sauté for 30 seconds. 

1 and 1/2 cup tomatoes, chopped

Add tomatoes and cook till they are soft.

1/4 tsp garam masala
1/4 tsp ground black pepper
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp salt
1 tsp coriander powder
1 and 1/4 tsp kashmiri red chili powder
asafoetida

Add all the above, mix and cook for a minute.

Add cooked dal and give it a good stir.

1 cups water

Add water and cook for 15 minutes, till dal absorbs flavor and turns thick.

2 tbsp nut milk (optional)
cilantro leaves to garnish

Add nut milk and garnish with cilantro.

Yields: 5 cups dal makhani
Taste Note: Tastes AWESOME I think, didn't get a chance to eat on its own, I mixed this with Varagu and beetroot poriyal.
Source: hebbarskitchen