Step-by-Step Instructions

1. 1.Prepare Lentils and Aromatics

   Wash the black lentils and red kidney beans thoroughly. Slice the ginger (keeping the skin on for extra flavor) and cut the green chili in half.

2. 2.Cook the Lentils

   Add the washed red kidney beans and black lentils to a pot. Pour in enough water to cover the lentils by at least one inch. Add the sliced ginger, green chili, and a pinch of salt. Place the pot on the stove and simmer for at least 90 minutes, or until the lentils are tender.

3. 3.Prepare Tempering Ingredients

   While the lentils are simmering, chop the tomatoes and onions into small pieces.

4. 4.Start the Tempering (Tadka)

   Heat cooking oil in a separate pan over medium heat. Once the oil is hot (just below smoking point), add the cumin seeds. They should crackle immediately. Then add the chopped onions and sauté until they turn golden brown.

5. 5.Add Powdered Spices and Tomatoes

   Quickly add the coriander powder and red chili powder to the pan, stirring constantly to prevent burning. Immediately add the chopped tomatoes and cook until they start to disintegrate and the oil separates from the mixture, forming a thick paste.

6. 6.Combine Lentils with Tempering

   Once the tomatoes have disintegrated, carefully scoop the cooked lentils (including their cooking water) from the pot into the tempering pan. Stir well to combine all the flavors. Do not drain the lentils.

7. 7.Final Simmer and Enrichment

   Reduce the heat to low and let the dal simmer for another 30-45 minutes, allowing the flavors to meld and the dal to thicken to a nice creamy texture. Add the butter and single cream, stirring until fully incorporated.

8. 8.Add Final Aromatics and Serve

   Stir in the garam masala. Grind the dried fenugreek leaves using a mortar and pestle or crush them between your palms, then sprinkle into the dal. Mix well. Serve the creamy Dal Makhani hot, ideally with naan or rice.