Dal Makhani is a creamy Dal made with black urd dal ( black gram ) & kidney beans.
Grind the tomatoes and obtain a fresh tomato puree .Alternatively, if you have fewer tomatoes in stock, use 2-3 tsp of double concentrated tomato puree.
Soak Kidney Beans for about 6-8 hours and then mix it with Black Urad Dal.
Pressure cook the Black Urad Dal for twice amount of the regular Dal cooking time.
Soaking Urad Dal is not required for this process. Dal Makhani generally tends to thicken after it cools down. So make sure to leave a little watery consistency when we turn of the flame. If water from the cooked Dal is not left over, Add regular tap water. Longer the dal simmers in the tomato gravy, flavors are spendid. If Whole Garam Masala's are not available, use Garam masala powder.