Dhal Makhani Recipe

Rinse the lentils and kidney beans. Soak them in water overnight or for at least 8 hours. Drain the water.

In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Pressure cook for 5-6 whistles or until they are soft and cooked through. Set aside.

Heat ghee or oil in a separate pan over medium heat. Add the cumin seeds and let them crackle.

Add the finely chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes.

Add the tomato puree and cook until the oil separates from the mixture.

Add the turmeric powder, red chili powder, garam masala, and salt. Mix well.

Add the cooked lentils and kidney beans to the pan. Mix everything together and let it simmer for 15-20 minutes on low heat, stirring occasionally.

Mash some of the lentils with the back of a spoon to thicken the gravy.

Add the heavy cream and mix well. Cook for an additional 5 minutes.

Garnish with fresh cilantro leaves and serve hot with rice or naan.