Step 1

Wash and soak lentils and kidney beans for about 4-5 hours or overnight.

Step 2

Rinse and boil the lentils and beans in about 4 1/2 cups of water in a large pot or pressure cooker until tender, about 1 hour in a large pot and 45 minutes in an Instant Pot.

Step 3

Separately, heat the oil and fry the onion, garlic, cumin seeds, and button red chilies.

Step 4

After the onions and garlic have fried, add the tomato puree and spices and continue to fry for 6-8 minutes until the oil separates.

Step 5

After the masala is ready, add the boiled lentils and beans.

Step 6

Using a potato masher, mash some beans and lentils and simmer for 15-18 minutes until well blended.

Step 7

As soon as the daal and beans are well combined in the masala, add the butter and cream and let them emulsify.

Step 8

Cook for another 6 -8 minutes on low flame.

Step 9

Your Daal makhni is ready, served with boiled rice or flatbread