Method

1. In a pan, heat 3 tbs butter/olivani.
2. Add the whole spices – 1/2 tsp cumin seeds, 2 to 3 cloves, 2 to 3 cardamom pods, 1 cinnamon stick, 1 bay leaf.
3. Saute until the spices become aromatic.
4. Then add the finely chopped onions.
5. Stir and saute the onions until they become light golden.
6. Then add 1 tsp ginger and 1 tsp garil. Stir again and saute until the raw aroma of ginger-garlic goes away.
7. Add chopped chili and stir for a minute.
8. Then add the tomato puree and stir again.
9. Add 1/2 tsp red chili powder and 1/2 tsp ground nutmeg.
10. Stir very well and saute this on low until you see fat releasing from the sides.
11. Then add the canned lentils and kidney beans,  along with the stock, as well as further water as required.
12. Stir very well and simmer the dal makhani uncovered on a low heat.
13. Keep on stirring often, so that the lentils don’t stick to the bottom of the pan.
14. Once the dal makhani has begun to thicken, add salt as required.
15. Stir very well and continue to simmer on a low heat. When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes. I kept for about an overall 25 minutes, but do keep stirring at intervals.
16. When the sauce has thickened enough, then add 1/4 to 1/3 cup cream. Dal makhani is not too thick or too thin, it has a medium consistency.
17. Stir the cream very well, then switch off the heat.

We often serve dal makani with coconut yoghurt, coriander and rice / cous cous / naan.