kaali daal / daal makhani

Hi friends ! I am back after a months break ...yeah it is exactly a month i posted anything , had some personal reasons as well some other important committed stuff but now im happy to be back with loads of new / known/ tried and tasted  dishes  :) . Well,today im posting the favourite,simple slow cooking process of  kaali dal / dal makhani which hails from northern parts of India .I made for couple of my friends when i invited them for dinner and  its been long i promised them for the recipe ,sorry gals for posting up so late .This dal is very commonly served in almost all Indian restaurants with tandoori roti / naan / rice and is thick creamy in taste .I have used the black whole urad lentils( kali dal ) ,red kidney beans ( rajma ) & yellow gram lentils ( chana dal )  while preparing this dal and all these three ingredients together  make wonders .

ingredients :
1/2 cup black whole urad gram ( kaali dal / maa ki dal )
2 tbsp red kidney beans ( rajma )
2 tbsp gram lentils ( chana dal )
1 tsp red chilli pwd ( adjust acc to your taste )
1 tsp garam masala ( adjust acc to your taste )
1/4 tsp turmeric pwd
1/4 cup yogurt
1/4 cup fresh cream
handful of chopped corriander leaves
salt to taste
for tempering ( tadka ) :
2 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida pwd ( hing )
1-2 bay leaf
1 small stick cinnamon
1 finely chopped onion
1 finely chopped tomato
1 tbsp ginger-garlic paste
1-2 chopped green chillies
method :
Soak kali dal , rajma and chana dal together overnight .Pressure cook all the three dals with turmeric,salt,red chilli pwd,garam masala with water ( say about 3-4 cups )for atleast half an hour in low heat till tender and soft enough.When done take 1/4 cup of cooked dal and mash it thoroughly to be smooth and thickand mix it back into the rest of the dal.Heat oil in seperate pan,add  bay leaf,cinnamon stick,hing ,cumin seeds ,let it splutter, saute onions,add ginger-garlic-green chillies .Drop in the tomatoes and cook till pulp.Add the cooked daal , and yogurt and let it simmer for a while.Plop in some cream and turn off the flame,garnish with corriander leaves and serve hot with rotis / rice.