Method
Soak the black lentils and kidney beans in water overnight or for at least 8 hours.
Drain the water and rinse the lentils and beans thoroughly. Add the lentils, beans, and 4 cups of water in a pressure cooker or pot. Pressure cook for 4-5 whistles or until the lentils and beans are soft and fully cooked.
In a separate pan, melt the butter over medium heat. Add the cumin seeds and allow them to splutter. Add the chopped onion and sauté until it is soft and translucent.
Add the ginger garlic paste and sauté for a minute. Add the chopped tomatoes and cook until they are soft and mushy.
Add the red chili, turmeric powder, garam masala, and salt to the pan. Stir well to combine and cook for 2-3 minutes.
Add the cooked lentils and beans to the pan and stir to combine. Add water if needed to adjust the consistency of the daal.
Let the daal simmer for 10-15 minutes, stirring occasionally. Add the cream and stir well to combine.
Garnish with chopped cilantro and serve hot with naan or rice.
This authentic recipe for Daal Makhni is perfect for a cozy night in or for a special occasion. It is a dish enjoyed for generations and is a favorite among food lovers worldwide.
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