Learn the secret to making the perfect Dal Makhani, a rich and creamy North Indian lentil dish that will leave your taste buds craving for more.

Start by soaking 1 cup of black lentils and 1/4 cup of kidney beans overnight. This will help in reducing the cooking time and make the lentils more tender.

In a pressure cooker, add the soaked lentils and beans along with 4 cups of water, 1 tsp of salt, and 1 tsp of turmeric powder. Cook for 15 minutes on medium heat.

In a separate pan, heat 2 tbsp of ghee and add 1 tsp of cumin seeds, 1 tsp of minced garlic, and 1 tsp of grated ginger. Sauté until fragrant.

Add 1 finely chopped onion and cook until it turns golden brown. Then, add 2 chopped tomatoes and cook until they turn mushy.

Add 1 tsp of coriander powder, 1 tsp of garam masala, 1 tsp of red chili powder, and 1 tsp of kasuri methi (dried fenugreek leaves). Mix well and cook for 2 minutes.

Add the cooked lentils and beans to the pan and mix everything together. Let it simmer for 10 minutes on low heat.

To make the dal makhani more creamy, add 1/4 cup of heavy cream and 1 tbsp of butter. Let it cook for another 5 minutes.

Garnish with fresh coriander leaves and serve hot with naan or rice. The rich and velvety texture of the dal makhani will surely impress your family and friends.

With this easy and authentic recipe, you can now enjoy the flavors of North India in the comfort of your own home. So, go ahead and give it a try and let us know how it turned out for you!