Dal Makhani

Soak and pressure cook the black gram lentils and kidney beans with 1 tsp salt: after 1 whistle, lower flame and cook for 2-3 more whistles.

Prepare tempering by heating ghee in a pan and sautéing finely chopped onions until they become nicely pink and well cooked.

Add ginger-garlic paste to the onions and sauté well.

Add ground tomatoes, 1/2 tsp salt, and 1/2 tsp red chili powder; cook until tomatoes are nicely done.

Add coriander leaves to the tomato mixture and mix well.

Check if dal is cooked, then add it to the tempering mixture and mix thoroughly.

Adjust consistency by adding about 1 cup hot water if needed, and bring to a boil.

Simmer the dal on low flame for 5-7 minutes to blend flavors and thicken slightly.

Add coriander powder, cumin powder, and garam masala, and mix well.

Prepare finishing butter by melting a good amount of butter in a small pan; add 1/2 tsp red chili powder carefully without burning the butter.

Pour the spiced butter over the dal.

Garnish with fresh coriander leaves and fresh cream; cream is optional for a lighter version.

Serve hot, optionally adding more butter and cream on top before serving.