Dal Makhani is a popular North Indian dish made with black lentils (urad dal) and kidney beans (rajma) cooked in a rich and creamy tomato-based gravy. Here's a recipe to make Dal Makhani:

Ingredients:

• 1 cup whole black lentils (urad dal)

• 1/4 cup kidney beans (rajma)

• 4 cups water

• 2 tablespoons ghee (clarified butter) or oil

• 1 medium onion, finely chopped

• 2 teaspoons ginger-garlic paste

• 2 green chilies, slit lengthwise (optional)

• 2 tomatoes, pureed

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chilli powder (adjust to taste)

• 1 teaspoon garam masala

• 1/2 cup heavy cream

• Salt to taste

• Fresh coriander leaves for garnishing

• For tempering (tadka):

• 2 tablespoons ghee (clarified butter)

• 1 teaspoon cumin seeds

• 1 teaspoon red chilli powder

Instructions:

1. Rinse the black lentils and kidney beans together under running water. Soak them in 4 cups of water overnight or for at least 6-8 hours.

2. Drain the soaked lentils and beans. In a pressure cooker, add the soaked lentils, beans, and fresh water. Pressure cook for about 15-20 minutes on medium heat until they are soft and cooked. You can also use a regular pot to cook the lentils and beans, but it will take longer.

3. Heat ghee or oil in a separate pan over medium heat. Add cumin seeds and let them splutter.

4. Add chopped onions and sauté until they turn golden brown.

5. Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.

6. Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides.

7. Add turmeric powder, red chilli powder, and salt. Mix well and cook for a minute.

8. Add the cooked lentils and beans to the tomato gravy. Mix well and simmer on low heat for about 20-30 minutes, stirring occasionally. This will allow the flavours to blend together.

9. In a small pan, heat ghee for tempering. Add cumin seeds and let them splutter. Then add red chili powder and immediately pour the tempering over the cooked dal. Mix well.

10. Stir in the garam masala and pour in the heavy cream. Mix gently and simmer for another 5 minutes.

11. Turn off the heat and garnish with freshly chopped coriander leaves.

12. Serve Dal Makhani hot with naan, roti, or rice. It pairs well with a side of raita or salad.

Enjoy the delicious and creamy Dal Makhani!