Dal Makhani (Black Lentil Curry) with Cream and Butter

Soak the black lentils (urad dal) and kidney beans (rajma) separately in plenty of water for at least 8 hours or overnight.

Drain the soaked lentils and kidney beans. In a pressure cooker or large pot, combine the lentils, kidney beans, and 4 cups of fresh water. Pressure cook for 6-8 whistles (or about 45-60 minutes in a pot) until the lentils are very soft and mushy. Make sure there is enough water to cover the lentils while cooking.

Once the pressure is released (or the lentils are cooked through), mash the lentils slightly with the back of a spoon.

In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the ginger-garlic paste and sauté for about 1 minute until fragrant.

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Add the tomato puree or chopped tomatoes and cook until the tomatoes are softened and the mixture starts to thicken, about 5-7 minutes.

Stir in the green chilies, garam masala, red chili powder, and turmeric powder. Cook for another minute.

Pour the cooked lentils and kidney beans into the pot with the tomato-onion mixture. Add the remaining 2 cups of water (or as needed to reach desired consistency). Stir well to combine.

Bring the mixture to a simmer. Add salt to taste. Reduce the heat to low, cover the pot, and let it simmer for at least 6-8 hours, or preferably overnight, stirring occasionally to prevent sticking.

Before serving, stir in the remaining butter and cream. Simmer for another 15-20 minutes to allow the flavors to meld.

Crush the Kasuri Methi (dried fenugreek leaves) between your palms and add it to the Dal Makhani. Stir well.

Garnish with fresh cilantro. Serve hot with rice, naan, or roti.