Dal Makhani

Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.

Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.

Keep the cooked dal aside.

Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.

Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.

Add cooked dal and water as needed.

Mix it well and simmer for 15–20 minutes.

Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.

Serve hot with naan, paratha or rice.