Classic Punjabi Dal Makhani

Rinse the black lentils and kidney beans thoroughly, then soak them together overnight in plenty of water. This helps soften the legumes and creates a naturally creamy texture.

Drain and rinse the soaked lentils and beans. Place them in a pressure cooker with 4 cups of fresh water and cook for 15–20 minutes, until very tender and slightly mushy.

In a wide, heavy-bottomed pan, heat the butter and ghee over medium heat until melted and aromatic.

Add the cumin seeds and allow them to splutter, releasing their fragrance.

Add the chopped onions and sauté until evenly golden brown.

Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute, stirring constantly, until the raw aroma disappears.

Add the tomato puree, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook, stirring occasionally, until the mixture thickens and the fat begins to separate from the masala.

Add the cooked lentils and beans to the pan and mix well. Reduce the heat to low and let the dal simmer gently for about 30 minutes, stirring occasionally to develop a rich, creamy consistency.

If the dal becomes too thick during simmering, add a little hot water to adjust the texture.

Garnish with fresh cream and chopped coriander leaves. Serve hot with naan, roti, or steamed rice.