Cooking Mode: Dal Makhani

Step 1 of 5

Soak black whole urad dal and kidney beans overnight, then pressure cook with water and salt for 8 whistles until ultra-soft.

Step 2 of 5

Melt butter in a heavy pot, sauté chopped onions, ginger paste, and garlic paste until golden brown.

Step 3 of 5

Add pureed tomatoes and Kashmiri red chili powder; cook until butter separates from the tomato paste.

Step 4 of 5

Mash cooked lentils slightly and transfer into the pot along with simmering water; cook on very low flame for 45 minutes, stirring frequently.

Step 5 of 5

Stir in heavy cream and extra butter, simmer for 10 minutes, and serve hot with naan.