Step-by-Step Instructions

1. 1.Prepare and Soak Lentils and Beans

   Take 1 cup of whole black lentils (urad dal) and 1/4 cup of pinto beans. Rinse them thoroughly under running water. Soak the rinsed lentils and beans in water for 8 to 10 hours. After soaking, discard the water and rinse them once again very well.

2. 2.Pressure Cook Lentils and Beans

   Transfer the rinsed and soaked lentils and beans into an Instant Pot. Add 4 cups of hot water and 1 teaspoon of oil. Close the lid and pressure cook on high for 25 minutes. If using a regular stovetop pressure cooker, cook for 23 minutes. Allow the pressure to release naturally before opening the lid.

3. 3.Prepare Tomato Puree

   While the lentils are cooking, prepare the tomato puree. Add about 1.5-2 medium tomatoes to a blender jar and puree to a smooth paste (approximately 1 cup of puree).

4. 4.Prepare the Tempering (Tadka)

   Heat a pan over medium heat. Add 1 heaped tablespoon of ghee. Once the ghee is melted, add 1 teaspoon of cumin seeds. Ensure the ghee is not too hot to prevent the seeds from burning. Add 1 tablespoon of ginger-garlic paste and fry on low heat for a few seconds until fragrant.

5. 5.Cook Spices and Tomato Puree

   Add 1 teaspoon of Kashmiri chili powder to the pan. Immediately add a splash of water to prevent the chili powder from burning. Stir well. Next, add the pureed tomato and cook on medium-low heat until it thickens up and takes on a jam-like consistency, and the oil starts to separate, which takes about 5-7 minutes.

6. 6.Combine with Lentils and Simmer

   Add the cooked black lentils and beans to the pan with the tomato mixture. Add salt to taste. For enhanced color, add 1 tablespoon of sweet paprika (optional). Stir everything together. Using a potato masher or dal ghotni, mash the lentils slightly to achieve a creamy and thick consistency. Allow the dal to simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking.

7. 7.Add Butter, Fenugreek, and Cream

   Add 1 teaspoon of butter to the simmering dal. After a few minutes, add another 1 teaspoon of butter. Finally, add the last 1 teaspoon of butter. Crush 2 heaped teaspoons of Kasoori Methi (dried fenugreek leaves) between your palms and add to the dal. If desired, add 1 teaspoon of sugar to balance the flavors. Stir in 3 tablespoons of heavy cream.

8. 8.Serve Dal Makhani

   Stir the dal well to combine all ingredients. Serve hot with naan, roti, or rice. Drizzle the remaining 1 tablespoon of heavy cream on top as a garnish before serving.