• Step 1:

  Start by rinsing the black gram and kidney beans, draining and placing them in a large pot. Soak both lentils in 3 to 4 cups of water for about 8 hours. To cut the soaking time by half, use boiling water instead.

  Drain the lentils well after soaking them and rinse once more.
• Step 2:

  Transfer to a pressure cooker, add 4 cups of fresh water and cook on a medium flame for 10 whistles. If you are using an instant pot, cook for 20 minutes under high pressure.

  The black gram and kidney beans should be very soft when the cooking is done. They should be easily pressed to mush. If they are not tender, add half a cup more water and cook for about 5 whistles.

  You can test if the lentils are ready by gently pressing a bean or lentil between your thumb and forefinger. If they are ready, it will be very easy to press the lentils.

The Making of Dal Makhani

• Step 3:

  Heat butter and Ghee in a heavy-bottom pot and add cumin seeds, cloves, green and black cardamoms, cinnamon, and bay leaf. Saute for about half a minute.

  Add the chopped onions and fry till they are slightly golden.
• Step 4:

  Put in ginger garlic paste. Saute and stir until the raw smell is gone or for about 1 minute.

  Next, add the tomato puree and cook for about 4 minutes or until this mixture turns thick.

  Add the green chilies, nutmeg powder, and red chili powder. Saute well until the mixture starts to smell good.
• Step 5:

  Then slightly mash the cooked black gram and kidney beans and add them to the spice mixture along with their stock.

  Pour a cup of boiling water and mix well.

  Turn the flame down and cook for about 60 minutes. Keep stirring frequently so that the lentils don’t stick to the bottom of the pot.

  Add ½ cup of hot water and cook on the same low flame for about half an hour. If the mixture turns too thick or dry, you can add another half ½ cup of water to keep it in the right consistency.
• Step 6:

  Add the crushed Kasuri Methi and the cream. Mix and cook for about 7 more minutes until your Dal Makhani is nicely creamy and thick.

  Take the pot off the flame, add butter and stir well.

  Serve hot with Indian Roti, Naan, or steamed rice.

Dhungar Method

• Step 1:

  You can make this dish even better by smoking it to add a little stronger taste.

  Take a small piece of charcoal and hold it over direct fire until it is red hot. Put this charcoal in a deep steel cup or a foil.
• Step 2:

  Keep the cup or foil over the Dal Makhani and pour ¼ teaspoon of ghee over the hot coal. Make sure it doesn’t get submerged in the Dal.

  Quickly cover the pot and let it smoke for 2 to 3 minutes.
• Step 3:

  Garnish with butter and cream, chopped coriander leaves, and julienned ginger. Serve with Indian Roti, Naan, or steamed rice.