First, soak the kidney beans for 8 hours, then rinse them well. Add the kidney beans and black lentils to a pressure cooker.

Add two bay leaves to the cooker and cook for 4 to 5 whistles until the beans and lentils are soft.

Puree the tomatoes and separately puree the onions and set aside.

Once the beans are cooked, heat oil in a large pan. Add the pureed onions and sauté for 2 minutes, then add the tomato puree and cook well.

Add 7-8 green chilies, Kashmiri red chili powder, and ginger-garlic paste.

Add turmeric and coriander powder, then add chili powder and mix well.

Add salt, the cooked beans and lentils, and water as needed. Simmer on low heat.

Cover and cook for 6 minutes. Add 1 teaspoon dried mango powder and 1 teaspoon garam masala, then add the butter.

Add roasted dried fenugreek leaves and cook for 10 minutes. Turn off the heat. Dal Makhani is ready to serve.