Dal Makhani

Instructions

1. Rinse the lentils and kidney beans thoroughly. Add them to a pressure cooker with 6 cups of water and salt. Pressure cook for 45 minutes on medium heat, or until the lentils and beans are very soft.
2. While the lentils are cooking, prepare the base. Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.
3. Add the garam masala, red chili powder, and turmeric powder to the pan. Sauté for 30 seconds, stirring constantly to prevent burning.
4. Add the tomato puree and salt to the pan. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Once the lentils are cooked and the pressure has released naturally, mash them slightly with the back of a spoon.
6. Pour the lentil mixture into the pan with the tomato sauce. Bring it to a simmer and cook for 15-20 minutes, stirring occasionally, until the flavors meld together.
7. Stir in the heavy cream, butter, and crushed fenugreek leaves. Simmer for another 5 minutes. Garnish with fresh cilantro before serving. Serve hot with rice or naan.