Dal Makhni - the Easy version

This hearty dal is easily my favorite lentil! Enjoy it with jeera rice.

Serves 4-6

1 cup split urad dal, soaked for 1 hour

1/4 cup rajma (red kidney) beans (I used a can)

1 tomato, pureed

1 tbsp ginger-garlic paste

1/2 green chilli, cut into pieces

1/4 tsp red chilli pwdr

1/2 tsp cumin powder

1/2 cup milk (i used skim, but the heavier the better)

1 tsp butter

1/2 tsp cumin seeds

2 tsp oil for tempering

In a pressure cooker, add the soaked urad dal, rajma, pureed tomato, ginger-garlic paste and the green chillies. Add the red chilli pwdr and cumin pwdrs to the dal, along with 2 cups water. Pressure cook everything for 15 minutes. When the steam has released, you can open the cooker and mash the dal to a smooth consistency. At this time, add the milk and butter, and bring to a low boil. Temper with a tadka of oil and cumin seeds. Serve hot.