Add the dal soaked overnight to a pressure cooker and cook for 4 whistles. In a large pan, melt butter and add the onion-ginger-garlic paste. Sauté well.

When the mixture turns light brown, add tomato puree and sauté thoroughly. Add salt, chili powder, turmeric, cumin powder, and coriander powder. Cook for 2 more minutes. The tempering for the dal is ready.

Open the pressure cooker and add 1 cup milk. Simmer on low heat. After 15 minutes, add the prepared tempering to the dal, sprinkle a little garam masala, garnish with chopped cilantro, and top with a little cream. Dal Makhani is ready.

To make naan, knead the all-purpose flour with yogurt and water to form a dough. Cover and let rest for 30 minutes. After 30 minutes, take a portion of dough, roll it into a long oval shape, brush one side with water, and place it on a hot skillet. Flip the skillet to cook the other side. Brush the naan with butter and serve hot with dal.