Creamy Dal Makhani Recipe to Satisfy Your Cravings

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 cup cream
• 2 tbsp butter
• Salt to taste
• Coriander leaves, chopped (for garnish)

Instructions:

1. Soak the whole black lentils and kidney beans in water overnight or for at least 8 hours.
2. Drain the water and rinse the lentils and beans.
3. In a pressure cooker, add the lentils and beans with 4 cups of water and pressure cook for 10-12 whistles, or until they are fully cooked and soft.
4. In a pan, heat butter and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and chopped green chillies. Sauté for 1-2 minutes.
6. Add chopped tomatoes and sauté until they turn mushy.
7. Add coriander powder, garam masala powder, red chilli powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
8. Add the cooked lentils and beans to the pan and mix well. Cook on low heat for 10-15 minutes, stirring occasionally.
9. Add cream and mix well. Cook for another 2-3 minutes.
10. Garnish with chopped coriander leaves and serve hot with naan or rice.