Dal Makhani ( Low Fat Recipe )

Ingredients

150g whole urad dal (black lentils)
50g rajma (red kidney beans)
50g channa dal (Bengal gram dal, also OK to use chickpeas/garbanzo beans)
10g ginger, peeled
2 – 3 garlic cloves
2 green chillies
salt to taste
for tadka
50g ghee
1 tspn cumin
2 – 3 garlic cloves
pinch asafoetida powder
0.5 tspn fenugreek seed
100g tomato paste or puree
To finish
100g butter
30 ml cream
0.5 tspn or more chilli powder
0.5 tspn garam masala
Method
Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the garlic and fry until beginning to color. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.
Add the garam masala and adjust seasonings. YUM.