Indian Dal Makhani with Split Black Lentils

Ingredients

• 1 cup split black lentils (urad dal) soaked overnight
• 1/4 cup kidney beans soaked overnight
• 4 cups water
• 1 tablespoon ghee
• 1 cup onion finely chopped
• 2 tablespoons ginger-garlic paste
• 1 cup tomato puree
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 cup heavy cream
• salt to taste
• 1/4 cup fresh cilantro chopped

Instructions

1. 1 Rinse the soaked split black lentils and kidney beans thoroughly and drain.
2. 2 In a large pot, add the lentils, kidney beans, and 4 cups of water. Bring to a boil, then reduce the heat and simmer until they are tender, about 60-70 minutes.
3. 3 In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
4. 4 Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
5. 5 Add tomato puree, red chili powder, and salt. Cook until the oil separates from the tomato mixture.
6. 6 Add the cooked lentils and beans to the tomato mixture. Mix well and simmer for 30 minutes on low heat.
7. 7 Stir in the garam masala and heavy cream. Simmer for another 10 minutes, stirring occasionally.
8. 8 Garnish with fresh cilantro and serve hot with naan or rice.