Dal Makhani is a classic North Indian dish made with whole black gram (Urad dal) found in Indian Store, red kidney beans, butter and other Indian Spices. It is one of dishes that takes a longer time to cook more than 2 hours. Also the more you cook the better the curry is going to taste.

1. 2 tablespoon Dal Makhani masala found in Indian store
2. 1 tablespoon coriander powder
3. 1/8 teaspoon red chili powder
4. 1 teaspoon cumin seeds
5. 1 tablespoon Garam Masala spice found in Indian store
6. Salt as per taste
7. 1 onion
8. 1 tablespoon Kitchen King Spice found in Indian Store
9. 5 piece of cloves
10. 2 small piece of ginger peeled
11. 2 Bay Leaves
12. 2 green cardamoms
13. 1 black cardamom
14. 2 Whole Tomatoes

1. Add 1 cup Urad dal (black lentils) & 1⁄4 cup rajma (red kidney beans) to a large pot and rinse thoroughly a few times. Drain the water and pour 3 to 4 cups fresh water. Soak them for at least 6 to 8 hours. I usually soak them overnight.
2. After they are soaked well, drain the water and pour 4 cups fresh water. Pressure cook on a medium heat for about 35 to 40 mins.
3. When the pressure releases naturally, open the lid and check if the dal is well cooked. Both Red kidney beans and urad dal have to be softened. Press down a rajma and few urad dal in between your thumb and fore finger. They should get mashed very well easily.
4. Add 1 tablespoon of olive oil in a non stick pan and heat it up.
5. Add pieces of ginger, whole garlic, 2 tomatoes, 1 onion, 5 pieces of clove in a mixer or food processor and turn it into a fine puree.
6. Add the puree to the non stick pan with oil heated up.
7. Add 1 bay leaf, 1 black cardamom crushed in mortar and pestle, 2 green cardamoms crushed in mortar and pestle and 1 tablespoon of cumin seeds to the pan.
8. Saute them for half a minute. Then add 1 medium onion finely chopped. Saute until golden or light brown.
9. Add tomato puree to the pan.
10. Add 1 tablespoon chilli powder ,1 tablespoon garam masala, 1 tablespoon coriander powder, 1 tablespoon Kitchen King Masala (found in Indian store) to the pan
11. Mix all the contents in the pan.
12. Cover the pan with a lid and cook it for 10 minutes.
13. Mash the cooked lentils slightly and transfer to the pan.
14. Stir well and add 1 cup of water.
15. Cook the lentils for 60 minute on low flame. Keep stiring the contents of the pan in between.
16. Taste the dal makhani. Add more salt as needed. Take 1⁄2 teaspoon kasuri methi (dried fenugreek leaves) and crush it in between your palms. Then add it. This brings out the flavor.
17. Add 1 cup of water, some butter and cook the lentils for another 60 minutes.
18. That is it your curry is ready. You can enjoy it with Garlic Naan or Roti(Indian bread less calories compared to Naan)

Final Product