Daal Makhani [bean-lentil soup]

Ingredients:

Whole Black Lentils [Urad daal] - 1/2 cup
Kidney beans [Rajma]- 1/4 cup
Bengal Gram [chana daal] - 1/4 cup
Yellow Lentils [Arhar daal] -1/8 cup

large onion -1
large tomato -1
tomato puree' - 1tbsp [optional]
ginger-garlic paste - 1tsp
green chillies/red chillie powder- as per your taste
bay leaf -1

dhania[corriander] powder - 1 tbsp
garam masala - 1tbsp
Rajma masala - 1.5 tbsp
Turmeric powder - 2 tsp
asfotedia - pinch
cumin seeds - 1.5 tsp
oil- 4.5 tbsp
salt to taste
fresh cream

Method:

• soak all the daals overnight or for at least 5 hours
  
• once the soaking is complete pressure cook the daal with turmeric powder, dhaniya powder and some salt
  
• cook it for 3-4 whistles [it depends on your pressure cooker, mine takes 4], you don't want to over cook the daal
• Heat oil in another pan and add cumin seeds let it crackle and then add asfotedia and bay leaf followed by chopped onions and fry till they become translucent
• add ginger garlic paste fry it a bit
  
• add the chopped green chillies and add all the dry remaining masalas, and immediately add chopped tomatoes [you don't want to burn the masala, so be quick in adding the tomatoes]
• when tomatoes soften add 1 tbsp tomato puree [optional, but I like to add it]
  
• fry the mix properly on low heat
• add the boiled daals and mix it with massala s very well , you want to ass little more water to adjust the consistency
• cook it on low heat for some time [if my daal was not over cooked the first time, I like to presuure cook it again at this time to ensure the massalas get infused in the daal]
• taste for salt and seasoning, adjust it at this time
• once the daal is cooked you can add cream at this point or when you want to serve it
• Its ready, grab your plate and start eating with hot rice!!!