Creamy Dal Makhani with a Rich Tomato Gravy

1.Rinse the black lentils and kidney beans under cold water until the water runs clear. Soak them in water for at least 8 hours or overnight.

2.In a large pot, add the soaked lentils and kidney beans along with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lentils and beans are soft and cooked through. Stir occasionally and add more water if needed to keep it from drying out.

3.In a separate pan, heat the oil and butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

4.Add the finely chopped onions to the pan and sauté until they turn golden brown.

5.Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

6.Add the pureed tomatoes, red chili powder, turmeric powder, and salt. Cook the mixture until the oil starts to separate from the tomato gravy, about 10-15 minutes.

7.Once the lentils and beans are cooked, add them to the tomato gravy. Mix well and let it simmer for another 15-20 minutes, allowing the flavors to meld together.

8.Stir in the heavy cream and garam masala, and cook for an additional 5 minutes. Adjust the seasoning if necessary.

9.Garnish with fresh coriander leaves before serving.