A luxurious, creamy lentil dish from North India made with black lentils and kidney beans, slow-cooked with spices, butter, and cream. Perfect for any festive occasion or a hearty meal.
Rinse black lentils and kidney beans and soak overnight in plenty of water.
Drain and transfer the beans and lentils to a pressure cooker. Add water, salt, and turmeric. Cook under pressure for 30-40 minutes or until soft.
In a separate pan, heat butter. Add cumin seeds and let them splutter. Then add onions and garlic, sautéing until golden.
Add chopped tomatoes, chili powder, and garam masala, cooking until oil separates from the masala.
Add the cooked lentils and beans to the masala, adding water if necessary, to achieve the desired consistency. Bring to a boil.
Simmer on low heat for at least 30 minutes. The longer it simmers, the better it tastes.
Finish with cream and a swirl of butter before serving. Garnish with cilantro.
Serve hot with naan or rice.
