Step-by-Step Instructions

1. 1.Cook the Lentils and Beans

   Combine 1 cup of black lentils, 1/4 cup of red kidney beans, sliced ginger, slit green chili, 1 teaspoon of salt, and water (enough to cover the lentils by 1 inch) in a pot. Bring to a boil, then reduce heat and simmer on low for at least 90 minutes until the lentils are tender.

2. 2.Prepare the Masala Base - Heat Oil

   In a separate pan, heat 2-3 tablespoons of cooking oil over medium heat until it is just below its smoking point.

3. 3.Add Cumin Seeds

   Add 1 teaspoon of cumin seeds to the hot oil and let them crackle for a few seconds.

4. 4.Sauté Onions

   Add 1 finely chopped medium onion and sauté until it becomes translucent and lightly golden.

5. 5.Add Powdered Spices

   Quickly add 1 tablespoon of coriander powder and 1 teaspoon of red chili powder. Stir for a few seconds to toast the spices, being careful not to burn them.

6. 6.Cook Tomatoes

   Immediately add 3-4 chopped medium tomatoes. Cook, stirring occasionally, until the tomatoes break down and the oil separates from the mixture.

7. 7.Combine Lentils with Masala

   Transfer the cooked lentils and kidney beans, along with their cooking liquid, from the first pot into the pan with the tomato-onion masala. Stir well to combine.

8. 8.Simmer the Dal

   Simmer the lentil mixture for another 30-45 minutes, allowing the flavors to meld and the dal to thicken. Stir occasionally to prevent sticking.

9. 9.Reduce Heat

   Once the dal has simmered and achieved a nice creamy texture, reduce the heat to low.

10. 10.Add Butter

    Add 50 grams of butter to the dal.

11. 11.Add Cream

    Pour in 200 ml of single cream.

12. 12.Add Garam Masala

    Add 1 teaspoon of garam masala.

13. 13.Add Fenugreek Leaves

    Crush 1 teaspoon of dried fenugreek leaves (Kasoori Methi) and sprinkle over the dal.

14. 14.Final Stir

    Stir all the final ingredients into the dal to combine.

15. 15.Serve

    Serve the hot Dal Makhani with naan bread or rice.