Preparation Time:10-15 minutes(plus soaking time)
Preparing the Lentils: Soak the Lentils: Rinse the black urad dal and kidney beans (if using) under running water. Soak them in enough water for at least 6-8 hours or overnight. Cook the Lentils: Drain the soaked lentils and beans. In a pressure cooker, add the lentils, kidney beans, and 4 cups of water. Cook on high heat for 3-4 whistles, then reduce to low heat and cook for another 20-25 minutes until they are soft. Alternatively, you can boil them in a pot until tender.
Preparing the Dal Makhani: Heat Ghee and Oil: In a heavy-bottomed pan, heat 2 tablespoons of ghee and 1 tablespoon of oil. The combination helps prevent the ghee from burning. Add Cumin Seeds: Add cumin seeds and let them splutter. Sauté Onions and Green Chilies: Add chopped onions and slit green chilies. Sauté until the onions turn golden brown. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. Add Tomato Puree and Spices: Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the mixture, about 5-7 minutes. Add Cooked Lentils: Add the cooked lentils and kidney beans to the pan. Mix well and add some water (about 1-2 cups) to adjust the consistency as needed. Simmer on low heat for at least 30-40 minutes, stirring occasionally. Finish with Cream and Garam Masala: Stir in the fresh cream and garam masala. Let it simmer for another 5-10 minutes, allowing the flavors to meld. Garnish and Serve: Garnish with additional cream and fresh coriander leaves.
