Dal Makhni

1.Wash and soak the black lentils and kidney beans in enough water overnight or for at least 8 hours.

2.Drain the soaked lentils and beans, and transfer them to a pressure cooker. Add 4 cups of water and 1 teaspoon of salt. Pressure cook on high heat for 10-12 whistles, or until the lentils and beans are soft and cooked through.

3.Heat ghee or oil in a large pan or kadhai. Add cumin seeds and let them splutter.

4.Add ginger-garlic paste and sauté for a minute until fragrant.

5.Add finely chopped onions and cook until golden brown.

6.Add finely chopped tomatoes and green chilies (if using). Cook until the tomatoes are soft and mushy.

7.Add red chili powder, turmeric powder, garam masala, kasuri methi, and salt. Mix well and cook for 2-3 minutes.

8.Add the cooked black lentils and kidney beans along with the water. Mix well and simmer for 15-20 minutes on low heat, stirring occasionally. Adjust the consistency of the dal by adding more water if needed.

9.In a small pan, heat ghee for tempering. Add cumin seeds, chopped garlic, thinly sliced onion, asafoetida, and dry red chilies. Sauté until the onions turn golden brown.

10.Pour the tempering over the cooked dal and mix well. Simmer for another 5 minutes.

11.Garnish with fresh cream, chopped coriander leaves, ginger slices, and a dollop of butter (optional). Serve hot with rice or roti.