Dal Makhani- 2

* 100 g whole black lentils (urad dhal)
* 50 g Red Kidney Beans (rajmah)
* 50 g Split chick pea lentils
* 1 small stick cinnamon 2 or 3 green cardamom pods
* 2 or 3 cloves
* 1 Tblspn grated ginger
* 1 Tblspn crushed garlic
* 1 Tblspn chilli powder, or to taste
* 1 can tomato puree
* 250 g unsalted butter
* 1 Tblspn dried fenugreek leaves
* Salt to taste

Wash the lentils and soak overnight. Add the cinnamon, cracked cardamom pods and cloves to the soaked lentils. Simmer over a low heat until lentils are well cooked. Remove the cinnamon, cardamom pods and cloves (if you can locate them) and mash the lentils lightly with the back of a ladle.

Add the remaining ingredients except for fenugreek leaves, and simmer for a while. Check the seasoning, add the dried fenugreek leaves and serve hot with rice or Rotis.