Soak the black gram and kidney beans for 5 hours. After soaking, rinse them well and place them in a pressure cooker with 1/2 teaspoon salt and 1 cup water. Cook until one whistle, then simmer on low heat for 10 minutes before turning off the heat.

Once the pressure cooker cools, add milk and simmer on low heat without covering. Stir occasionally to prevent sticking.

Add the cooked dal to the pan, mix well with the masala, and cook covered on low heat for 5 minutes. Finally, garnish with cilantro and cream. Dal Makhani is ready. Thank you.