First, rinse the black lentils, kidney beans, and split chickpeas. Soak them in hot water for 1 hour. After soaking, add them to a pressure cooker. Add whole spices like cloves, bay leaf, and black peppercorns, 1 chopped onion, salt, and 2 drops of oil. Close the lid and cook for 4 to 5 whistles.

Chop the onions and blend the tomatoes and garlic into a paste. Heat ghee in a pan, add asafoetida, cumin seeds, and garlic. Sauté, then add the chopped onions and cook until golden. Add the tomato paste and cook well.

Add the whipped cream and mix. Then add the boiled dal mixture.

Mix well and add butter. Add garam masala and mix thoroughly. If the dal is too thick, add a little more milk. Simmer on low heat for 5 to 7 minutes.

Your delicious dal makhani is ready. Top with a red chili tempering and serve. Enjoy with roti, naan, or rice.