Ingredients:

  • 150 g (¾ cup) Whole Black Urad Dal (Black Gram)
  • 50 g (¼ cup) Kidney Beans (Rajma)
  • 5 L (6 cups) Water (for cooking)
  • 1 tsp Salt (for cooking)
  • 2 Tbsp (30 ml) Ghee or neutral cooking oil
  • 1 tsp Cumin Seeds (Jeera)
  • 1 large Brown Onion, finely chopped
  • 1 Tbsp (15 g) Ginger Paste
  • 1 Tbsp (15 g) Garlic Paste
  • 400 g (14 oz) tin Crushed Tomatoes
  • 2 tsp Kashmiri Chili Powder
  • 1 tsp Garam Masala Powder
  • ½ tsp Turmeric Powder (Optional)
  • 1 tsp Dried Fenugreek Leaves (Kasoori Methi), crushed (Reserve ½ tsp for finishing)
  • 1 tsp Salt, or to taste
  • 50 g (4 Tbsp) Unsalted Butter
  • 100 ml (½ cup) Heavy Cream
  • 1-2 tsp Fresh Lemon Juice

Instructions:

  1. Soak: Rinse the Urad Dal and Rajma thoroughly. Place in a large bowl, cover with fresh water, and soak for 8–12 hours (overnight). Drain and rinse again just before cooking.
  2. Cook the Base: Combine the soaked lentils, 1.5 L of water, and 1 tsp of salt in a heavy pot or pressure cooker. Cook until the lentils are completely soft and beginning to break down (90-120 minutes on stovetop, or 6-7 whistles in a pressure cooker).
  3. Sauté Aromatics: In a separate heavy pot, melt the Ghee over medium heat. Add the cumin seeds and let them sizzle until fragrant (about 30 seconds). Add the chopped onion and sauté until deeply golden brown (about 8–10 minutes).
  4. Bloom the Spices: Add the ginger paste, garlic paste, and the crushed Kasoori Methi (the portion not reserved for garnish). Cook for 1 minute until the raw smell disappears.
  5. Add Seasoning and Colour: Add the Kashmiri Chili Powder, Garam Masala, Turmeric (if using), and 1 tsp of salt. Cook, stirring constantly, for 30 seconds—this 'blooming' process is key to flavour depth.
  6. Introduce Tomato: Pour in the crushed tomatoes. Increase heat to medium-high and cook until the mixture thickens and the fat begins to separate from the tomato base (5–7 minutes).
  7. Combine and Mash: Add the cooked lentils and beans (along with their cooking liquid) to the masala pot. Gently mash about ⅓ of the lentils against the side of the pot to release their starch, naturally thickening the curry.
  8. Simmer: Bring the mixture to a gentle boil, then reduce heat to the lowest setting. Cover partially and simmer for at least 30 minutes, stirring occasionally. The Dal should thicken significantly.
  9. The Makhani Finish: Stir in the 50g of unsalted butter and most of the heavy cream (reserve a tablespoon for garnishing). Allow the Dal to simmer for another 5 minutes, ensuring the butter is fully emulsified.
  10. Adjust and Serve: Taste and adjust salt and acidity (add the fresh lemon juice). Stir in the reserved ½ tsp of crushed Kasoori Methi. Serve immediately, garnished with the remaining reserved cream.