Creamy Dal Makhani

1Wash and soak the whole black lentils (1 cup) and red kidney beans (¼ cup) separately for at least 4 hours or overnight.

2In a pressure cooker, add the soaked lentils and kidney beans with enough water to cover them. Cook until they are soft and mushy.

3In a separate pan, heat butter (2 tablespoons) and add cumin seeds (1 teaspoon). Once they splutter, add the chopped onions and sauté until golden brown.

4Add ginger-garlic paste (1 tablespoon) and sauté for a minute. Then, add the pureed tomatoes (2) and cook until the oil separates from the masala.

5Add garam masala (1 teaspoon), turmeric powder (½ teaspoon), and red chili powder (½ teaspoon). Mix well and cook for a few minutes.

6Transfer the cooked lentils and kidney beans to the tomato masala. Mix everything well and let it simmer for about 30 minutes on low heat.

7Add cream (½ cup) and mix gently. Adjust the consistency by adding water if needed.

8Garnish with fresh coriander leaves and serve hot with rice or naan.