Dal makhani

Never did I think a day would come when I would cook Karva Chaut dinner- in the past, we have either eaten out, ordered in or had whatever the maid dished out. But this time, I decided to make "pakka khanna"- dal makhani, puris and aloo subji.
Cooking without tasting is harder than I thought, but the food was yummy- so yummy, in fact, everyone had a second helping!

1 cup black gram or sabut urad dal
¼ cup kidney beans or rajma (optional)
5- 6 tomatoes
8-10 garlic
½ tsp red chili powder 

1 tsp kasuri methi
2.5 tbsp oil
2 to 3 tbsp cream
salt as required

Method 

Rinse and soak the lentils in enough water overnight or for 8-9 hours. Drain and pressure cook with 4 cups water for 20 minutes. When the pressure settles, remove lid, wash lentils and keep aside.

Meanwhile, puree the tomatoes and garlic. Add to the lentis, along with oil, red chilli powder, kasuri methi, cream and salt, and sufficient water. Pressure cook till one whistle. When the pressure settles down on its own, remove the lid and check the lentils and the consistency of the dal- the lentils should be completely cooked and mushy.
Simmer the dal without any lid on a low to medium flame, till the consistency becomes medium and smooth. Mash some lentils with the back of a spoon to thicken the dal. Check the seasoning and add more salt or red chili powder if required. Simmer for 5 minutes or more till you get a creamy smooth consistency like the way you see in the dhabas and restaurants.
Serve the dal makhani hot plain or topped with some butter or cream along with rotis, naan, paratha or plain or jeera rice.

Notes

1. the consistency of dal makhani can be easily adjusted by adding more or less water. 
2. if in the third stage of cooking the consistency becomes thick, add some water. 
3. if the consistency is thin, then simmer dal makhani for a longer period of time till you get the desired consistency.