Rinse the black lentils and kidney beans in water until the water runs clear. Soak them in 4 cups of water overnight, or for at least 8 hours.
Drain the lentils and beans, and rinse them again. Add them to a pressure cooker or a large pot, along with 4 cups of water. Cook on medium-high heat for 30 minutes, or until the lentils and beans are soft and tender. Set aside.
In a separate pan, heat the ghee over medium heat. Add the cumin seeds, and fry until they begin to splutter. Add the onion, and fry until it turns golden brown.
Add the ginger paste, garlic paste, and green chilies to the pan. Fry for a minute or two, until the raw smell disappears.
Add the coriander powder, cumin powder, turmeric powder, and red chili powder to the pan. Fry for a minute, until the spices become fragrant
Add the pureed tomatoes to the pan, and cook until the oil starts to separate from the mixture. This should take about 10-15 minutes.
Add the cooked lentils and beans to the tomato mixture, and stir to combine. Add salt to taste, and let the mixture simmer for 20-30 minutes, or until the flavors have developed and the dal has thickened.
Add the cream to the dal, and stir to combine. Let the dal cook for another 5 minutes, or until the cream has been fully incorporated.
Garnish the dal with Cee Pee garam masala, butter and fresh cilantro before serving.
With the help of Cee Pee spices, you can create a delicious and authentic Dal Makhani dish that rivals the best restaurants. So, why not impress your family and friends by making this mouth-watering dish at home? Happy cooking. .
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