Dal Makhan-less

Ingredients
Butter - 1 Tbl
Dal Makhani Masala (MDH) - 2 Tbl
Whole Black Urad Dal - 1cup
Rajma (Kidney Beans) - 1/3 cup
Channa Dal  - 1/4 cup
Tomato - 5 small ( Blanched and pureed)
Onion - 1 (Pureed)
Ginger-Garlic paste - 2 Tbl
Almond Milk - 1/4 to 1/2 cup
Salt - to taste
Cumin seeds - 1 Tbl
 Olive Oil - 1 tsp
Coriander - 1/2 bunch chopped
Turmeric - 1/4 tsp

Method
1) Soak the dals together overnight. Cook in pressure cooker with tumeric, half the chopped coriander and salt. Mash half the the cooked dal.
2) In a kadai, heat olive oil
3) Add cumin seeds and wait until it splutters
4) Add onion puree and ginger garlic paste and fry for about 5 min
5) Add the masala and butter and fry for about 3-4 min
6) Add tomoato puree and cook for about 5 min
7) Add the cooked dals and boil for about 5 min
8) Add the milk and cook for about 1-2 min.
9) Remove from stove and garnish with coriander.
10) Serve with Chapathi or Rice

The buttery texture comes for the mashed portion of the dal, you do not have to add too much butter to get the texture. Dal makhani recipes on the web recommend anywhere between 1/2 stick to 1 stick of butter and 1/2 to 1 cup heavy cream. I'm fairly sure that those recipes would taste wonderful. However, 1 Tbl butter with 1/4 cup almond milk tasted really really good as well :)

P.S: I have always noticed eating a dish after a few hours (or even leaving overnight) helps marinate the flavors better.