Classic Punjabi Dal Makhani

1Drain the soaked urad dal and rajma. In a large pressure cooker, add the lentils, kidney beans, and 4 cups of water (4 cups). Cook under pressure for about 15-20 minutes or until the lentils and beans are soft and cooked through. If you don't have a pressure cooker, simmer in a heavy-bottomed pot for 1.5 to 2 hours, adding water (4 cups) as needed.

2Heat the butter and oil in a large pan over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

3Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.

4Add ginger-garlic paste (1 tablespoon) and green chilies (2); sauté for 2 minutes until fragrant.

5Pour in the pureed tomatoes (2 medium) and cook until the oil starts to separate from the masala, about 8-10 minutes, stirring occasionally.

6Add turmeric powder (½ teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Mix well and cook the spice mixture for 2 minutes.

7Add the cooked lentils and kidney beans along with their cooking liquid to the pan. Stir to combine.

8Simmer the dal on low heat for at least 45 minutes to 1 hour, stirring occasionally and adding water (4 cups) if needed to maintain desired consistency. This slow cooking enhances the flavors and creaminess.

9Crush kasuri methi (1 tablespoon) between your palms and add it to the dal along with sugar if using. Stir well.

10Stir in the heavy cream (½ cup) and garam masala (1 teaspoon). Cook for another 5-7 minutes on low heat, stirring gently.

11Adjust salt and spice levels to taste. Remove from heat.

12Garnish with chopped fresh coriander leaves and an extra dollop of butter if desired. Serve hot with naan, roti, or steamed basmati rice.