Indian Dal Makhani with Split Black Lentils

Ingredients

• 1 cup split black lentils (urad dal), soaked overnight
• 1 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
• 1 cup fresh cilantro, chopped

Method

1. 01
   Rinse the soaked split black lentils and kidney beans thoroughly and drain.
2. 02
   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. 03
   In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
4. 04
   Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
5. 05
   Add tomato puree, red chili powder, and salt. Cook until the oil separates from the tomato mixture.
6. 06
   Add the cooked lentils and beans to the tomato mixture. Mix well and simmer for 30 minutes on low heat.
7. 07
   Stir in the garam masala and heavy cream. Simmer for another 10 minutes, stirring occasionally.
8. 08
   Garnish with fresh cilantro and serve hot with naan or rice.