Oil Free - Daal Makhani

Ingredients:
3 tbsp red kidney beans (rajma)
1/2 cup whole black lentil (sabut urad dal)
4 tbsp tomato puree
1 tsp turmeric powder
1 tsp red chilly powder
6-7 cloves of garlic - grated
2 tbsp fat free milk
3 cups of water
2 tsp ground cumin
1 onion grated
2 green chillies - finely chopped
handful of fresh cilantro - finely chopped
1 tsp ground coriander powder
1 tsp garam masala
1 tsp kasuri methi
salt to taste

Steps:

1. Wash, clean and pressure cook on high heat red kidney beans, whole black lentil, turmeric powder, red chilly powder, 3 tbsp tomato puree, salt to taste, 3 cups of water and grated garlic for 15-20 minutes. (no overnight soaking of lentil and beans required with this recipe). Now open lid of pressure cooker to check the softness of red kidney beans. Add 2-3 tbsp of cold water as well as ground cumin powder. Gently mash the red kidney beans with a potato masher (don't mash it too much) and pressure cook again on medium heat for 15-20 minutes (or low heat for 25-30 minutes) or till full cooked. Once done turn off the heat and set the pressure cooker aside.
2. In a wok or large skillet spray calorie free olive oil (I use PAM-brand) and add grated onions to it. Saute' onion for 2 minutes or till they turn golden brown. Now add remaining 1 tbsp of tomato puree and green chillies. Stir for another 2-3 minutes and add pressure cooked lentils/beans to the onions and mix well.
3. Add fat free milk, crushed kasuri methi and ground coriander powder. Stir on low heat for additional 20-25 minutes or till the Dal has a thick texture (mash the Dal with potato masher, if required for consistency).
4. Now add garam masala and finely chopped fresh cilantro to the Dal.
5. Serve hot/warm with freshly baked Naan or Rice.

Note: Do make adjustments to the quantity of water used to cook beans/lentils depending on the consistency of Dal you like. Measurements above are for thick consistency. 

This is my daughter's all time favorite. Trust me the end results are worth the time.