Dal Makhani

Instructions

1. Prepare the lentils
   Drain the soaked black lentils and kidney beans. In a large pot, add the lentils and beans with 4 cups of water. Bring to a boil, then reduce heat and simmer covered for about 3 hours, or until the lentils are completely soft and mashable. Add more water if needed during cooking.
2. Make the base
   In a large heavy-bottomed pan, heat 2 tablespoons of ghee or butter. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes until fragrant.
3. Add the spices
   Add the tomato puree to the pan and cook for 5 minutes until the oil begins to separate. Then add cumin powder, coriander powder, red chili powder, and salt. Cook for another 3-4 minutes, stirring continuously to prevent burning.
4. Combine and simmer
   Add the cooked lentils and beans to the spice mixture. Stir well and bring to a simmer. Mash some of the lentils against the side of the pan to create a creamy texture. Add a little water if the dal is too thick. Simmer on low heat for about 30 minutes, stirring occasionally.
5. Finish with butter and cream
   Add the remaining 2 tablespoons of ghee or butter and the heavy cream to the dal. Stir well and simmer for another 15 minutes on low heat. The consistency should be creamy but not watery.
6. Final seasoning
   Add the garam masala and adjust salt to taste. Simmer for 5 more minutes to let the flavors meld together. The longer you let it simmer, the more the flavors will develop.
7. Serve
   Garnish with a dollop of butter and fresh coriander leaves. Serve hot with naan, roti, or steamed rice.