In a country where dal is a staple, dal makhani easily stands out as one of the most flavoursome of the lot. If you have a hankering for a hot, comforting, and delicious bowl of dal makhani, this recipe is your saviour!RECIPECook Time: 1 HourServes: 4 to 5Ingredients:1. 3/4 cup whole black urad dal2. 1/4 cup rajma (red kidney beans)3. 1 tsp salt4. 5 cups waterFor the masala:1. 2 tbsp ghee2. 4 tbsp salted butter + 1 tbsp for serving3. 2 medium onions, finely chopped4. 1 tsp whole cumin (jeera)5. 1 tsp ginger paste6. 1 tsp garlic paste7. 1/2 cup tomato puree (use store bought tomato puree for the creamy texture)8. 1 tsp kashmiri red chili powder9. 1 tsp garam masala10. 1/2 tsp salt or to taste11. 1.5 cups water or as needed12. 1 tsp sugar13. 1/4 cup creamMethod: Wash and rinse the dal and rajma (red kidney beans), and completely soak in water overnight. The next day, drain the water in which the dal and rajma was soaked. Transfer the lentils to a pressure cooker with one teaspoon salt. Add around three to four cups of water. Pressure cook on medium-high heat for eight to 10 whistles.Lower the heat to medium-low, and cook for a further 15 minutes. Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers. Mash some of the dal and rajma using a potato masher, add five to six tablespoons water if the dal has gone dry, and let the dal simmer on low heat while you make the masala. For the masala, in a large deep pan, heat three tablespoons butter and ghee on medium heat. Once the butter melts and is hot, add cumin and the finely chopped onions. Saut the mixture on medium heat until the onions turn a light golden brown. Stir continuously to avoid burning. Add the ginger and garlic pastes, and saut until the raw smell dissipates. Now, add the tomato puree and saut until the puree mixes well with masala and the oil starts to sepparate. Add in the boiled dal and mix well. Add garam masala, Kashmiri red chili powder, and salt. Mix to combine. Add 3/4 cup water, stir, and set the heat to low. Let it simmer on low heat uncovered for around 30 minutes. Stir occasionally to keep the dal from sticking to the bottom of the pot. At this stage, depending on the consistency you want, you may need to add an additional cup of water. Add in the sugar and mix after the dal has simmered for 30 minutes. Now, add the remaining butter and 1/4 cup cream. Mix well. Simmer for 10 more minutes on low heat.. The dal should have a creamy consistency. Take off the heat and transfer to a serving dish. Garnish with more cream and serve with a dollop of butter! Enjoy with roti or steamed rice!