Dal Makhni is a traditional north Indian dal made out of whole black lentils and Kidney beans. It is one of the most common recipes in every North Indian household. 
I am too being a North Indian, love to cook and eat this mouth watering recipe. Black lentils & kidney beans are a great source of protein esp for those who are  purely vegeterian like me . 🙂 
It is paired with Rice, chapati, paratha or naan makes a wholesome meal and is loved by Kids too. 
Here is my recipe for Dal Makhni

Ingredients:

• 1 cup Black urad dal ( whole)
• 1/2 cup kidney beans (Rajma)
• 1 table spoon ginger paste
• 1 table spoon garlic paste
• Green chilli paste
• 1 cup tomato pulp
• 1 cinnamon stick
• 1 bay leaf
• 1 tea spoon cumin seeds
• 2 black cardamoms
• 2-3 green cardamoms
• 2-3 Cloves (Laung)
• 1 tea spoon coriander powder
• 2 dried red chillies
• 1 tea spoon kashmiri red chilli powder
• 2 tea spoons garam masala
• Salt to taste
• 5 table spoons Butter 
• Fresh cream (optional)
• Oil for saute

Recipe:

1. Wash dal & kidney beans thorughly with running water and soak for 4-5 hours or preferably overnight. Again wash dal thouroghly and put in a pressure cooker with 5-6 cups of water.
2. Add black cardamom, green cardamom, cinnamon stick, & star anise. Add salt to taste and 2 tea spoons of oil. Put on the lid and let it pressure cook for untill 4-5 whistles. Lower the flame and let it cook for 15 more minutes.
3. Turn off the heat.
4. Take a pan/kadhai , add 4 teable spoons of oil and 1 table spoon of butter in it
5. Add Cumin seeds, bay leave and dried red chillies. Let them crackle. Add ginger paste, chilli paste & garlic paste and saute for 2 minutes. 
6. Add tomato pulp and cook for 5 minutes. Keep stirring until oil oozes out.
7. Add kashmiri red chilli powder, garam masala and corainder powder.
8. Now, add cooked daal in it and keep stirring until the flavors get absorbed. Cover the lid and cook on a low flame for 15 minutes.
9. Add water if required, if the consistency is a little thick.
10. Now, add 3 table spoons of butter and cook for 5 minutes. Turn off the heat and add garnish with fresh cream.
11. Serve hot with Jeera Rice, Chapati or Naan or enjoy just like that 🙂