Wash and soak black gram beans and red kidney beans overnight or for 8 hours.

Drain the water. Take the lentils in a pressure cooker with 2 cups of water and cook till 4 whistles. Now simmer the gas and take another whistle on low flame and then switch off.

Meanwhile, heat a deep pan with oil and butter. Add cumin seeds and let them crackle. Add ginger and garlic. Saute them on a very low flame until the smell of the raw garlic goes away. Add cloves, green cardamom, black cardamom, and bay leaf. Saute for a minute. Now add onions and cook till they are brown in color. Please keep the flame to low medium heat only.

Now add tomato puree. Add turmeric powder, coriander powder, red chili powder, and garam masala. Add salt to taste and cook till the oil is released.

Now add boiled lentils to the pan. Mix everything well. Add water to adjust the consistency of the dal. Now cover the dal with the lid and let it simmer for ten minutes.

Open the lid. Add cream to the dal and mix well. Garnish it with fresh coriander leaves and serve with steamed rice or naan or Phulka.

For rice, wash and drain the rice and keep it aside for ten minutes.

Boil ½ liter of water in a pan. Add salt and lemon juice once the water starts boiling add washed rice and cook until done. (Take a cooked grain of rice and press in between your thumb and index finger. If it gets sticky and soft the rice is done)

Drain the excess water. Serve hot immediately with dal Makhani.