Dal Makhani (Jain)

Based on this recipe:

https://www.archanaskitchen.com/jain-style-dal-makhani-recipe

May be worth comparing to others, it was decent but not perfect.

Ingredients:

• 3/4 cup Black Urad Dal (Whole)
• 1/4 cup Rajma (Large Kidney Beans) - used 1 tin
• 1 teaspoon Cumin seeds (Jeera)
• 1 inch Cinnamon Stick (Dalchini)
• 3 Cloves (Laung)
• 2 Black cardamom (Badi Elaichi)
• 2 Tomatoes , pureed
• 1 Green Chilli , finely chopped
• 1 teaspoon Red Chilli powder
• 1 teaspoon Garam masala powder
• 2 teaspoon Dry ginger powder
• 2 tablespoons Ghee
• 1 cup Milk , low fat (optional)
• Salt, to taste

To garnish

• 1 inch Ginger , cut to julienne (optional)
• 2 tablespoons Fresh cream (optional)

Method

• Wash and soak the whole urad dal and overnight.
• Boil and dal until soft.
• Add the kidney beans and lightly mash. Set aside the beans.
• In the meantime, puree the tomatoes using a mixer grinder and keep aside.
• Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves, black cardamom and let it release its aroma into the ghee.
• Add the cumin seeds and let it crackle. (not too hot, I burnt them)
• Add the tomato puree, green chillies and cook for 2 minutes.
• Once the tomatoes have cooked add the spice powders including red chilli, garam masala, dry ginger powder and cook until the ghee floats on top.
• Now, add the cooked dals, season with salt, add water to your desired consistency and simmer for 10 to 15 minutes.
• Add the milk if using, let the dal boil.
• Once the Dal Makhani reaches your desired consistency, switch off the flame. 
• Transfer to a serving bowl and garnish with ginger julienne and cream.