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.

7Stir in the cream (½ cup) and cook for another 5 minutes.

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