Classic Dal Makhani

Rinse 1 cup whole black lentils and 1/4 cup kidney beans thoroughly. Soak them in 4 cups of water overnight or for at least 8 hours.

Drain the soaked lentils and beans, rinse again. Transfer them to a pressure cooker with 6 cups of fresh water and 1/2 teaspoon of salt. Cook on high pressure for 6-8 whistles, then reduce heat and cook for 20 minutes on low. If using a pot, simmer until very tender, about 1.5-2 hours, adding water as needed.

While the lentils cook, prepare the tempering (tadka). Heat 2 tablespoons of ghee or unsalted butter in a large pot or kadai over medium heat. Add 1 medium finely chopped onion and sauté until golden brown, about 8-10 minutes.

Stir in 2 tablespoons ginger-garlic paste and cook for 1-2 minutes until fragrant. Add 1/2 cup tomato puree and cook, stirring occasionally, until the oil separates, about 5-7 minutes.

Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon Kashmiri red chili powder, and 1/4 teaspoon turmeric powder. Cook the spices for 1-2 minutes, adding a splash of water if they start to stick.

Once the lentils and beans are cooked and extremely soft, mash a few of them lightly with the back of a ladle to thicken the dal. Add the cooked lentils and beans (along with their cooking liquid) to the tempering.

Stir everything together, add 1 teaspoon garam masala and 1 teaspoon salt (or to taste). Simmer the dal on low heat for at least 30 minutes, stirring occasionally, allowing the flavors to meld. Add more water if the dal becomes too thick.

Stir in 1/3 cup heavy cream and the remaining 1 tablespoon of ghee or unsalted butter. Cook for another 5 minutes, allowing it to heat through but not boil vigorously after adding cream.

Garnish with 2 tablespoons of fresh chopped cilantro before serving hot with Naan, Roti, or Basmati rice.