Restaurant Style Dal Makhni (Buttery Lentils)

The Queen of all Dahls - Dahl Makhni is sheer indulgence. The literal translation in English is Lentil Butter. Righly so due to it's thick, rich, and creamy texture. It's one of those dishes that are a must-have on the menu for a special occasion or festive mood. In fact, this charmer has enough magic to transform a simple afternoon lunch or daily dinner in to a sinful special feast.
Dal Makhani or Maa ki Dal is a signature North Indian number that will get you rave reviews from your house guests.  Try it once and enjoy the extravaganza!

1. 1.5 cup whole urad dal (black gram)
2. .5 cup rajma (kidney beans)
3. .5 cup chana dal (split yellow gram)
4. 6-8 pods of garlic.
5. 1 inch ginger peeled.
6. Ghee, 3 tsp
7. 100ml or 1 can of tomato paste
8. Fresh cream, 10ml appx
9. Salt to taste
10. Cumin seeds
11. Heeng
12. Garam masala, 2-3 tsp
13. Red chili powder, 2 tsp appx
14. 2 tbsp butter or more as per dietry restrictions
15. 2 thai chili, minced

Instructions:
1. Soak 1-3 overnight.
2. Coarsely grate the garlic and ginger.
3. Boil the the soaked dal in a pressure cooker with 3/4 portions of the garlic ginger paste.
4. When the lid of the cooker opens, mash the dal with the back of a ladle.
5. In a deep bottomed vessel, heat ghee.
6. Add cumin seeds to the ghee and let it sizzle.
7. Add heeng, kasuri methi and the rest of the coarsely ground garlic ginger paste and chili.
8. Saute for a few mins.
9. To this, add the tomato paste and mix well. Cook until the tomato leaves the oil.
10. Add in the mashed dal and mix again.
11. If needed, add water to the dal and then boil it on low heat.
12. Add red chili powder, garam masala, salt, butter, and cream.
13. Simmer on low heat for an hour or more, stirring occasionally. If and as required, add water.
Note: This will give the dish the right texture and taste. Note that the consistency should be rather thick and not runny.
14. Adjust seasonings as necessary and to taste.

Garnish with freshly chopped cilantro and fresh cream.
Serve with Indian flatbread or white rice.
A gourmet's delight!