Preparation: Soak the black lentils and kidney beans in water overnight or for at least 6-8 hours. Then, rinse them thoroughly
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Pressure Cook: In a pressure cooker, add the soaked lentils and kidney beans with enough water to cover them. Cook until they are soft and well-cooked. It usually takes about 15-20 minutes
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Tempering: In a separate pan, heat butter or ghee. Add cumin seeds and let them crackle. Then add chopped onions and sauté until they turn golden brown
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Add Flavors: Add ginger-garlic paste and chopped green chilies to the pan. Sauté for a couple of minutes until the raw aroma disappears
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Tomato Mix: Add chopped tomatoes to the pan and cook until they turn soft and mushy
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Spices: Add turmeric powder, red chili powder, and garam masala powder to the pan. Stir well and cook for another couple of minutes
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Combine with Dal: Once the lentils and kidney beans are cooked, add them to the pan with the prepared onion-tomato masala. Mix everything well
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Simmer: Let the dal simmer on low heat for about 20-30 minutes, stirring occasionally. This helps all the flavors to blend together
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Creamy Touch: After the dal is cooked to your desired consistency, add cream to it. Mix well and let it simmer for another 5-10 minutes
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Garnish and Serve: Finally, garnish the dal makhani with fresh coriander leaves and a dollop of butter or cream. Serve hot with rice, naan, or roti