Halal Indian Style Dal Makhani (Slow Cooked)

• ½ cup whole black urad dal, ¼ cup red kidney beans (soaked overnight)
• 1 onion, 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin, 1 tsp garam masala, ½ tsp chili powder
• 3 tbsp butter or ghee, ½ cup cream or coconut cream
• Fresh cilantro, kasuri methi

1. 1Pressure cook soaked dal and beans with salt until very soft (45–50 min). Mash lightly.
2. 2Heat ghee, sauté onion, ginger-garlic, tomato puree, and spices until thick.
3. 3Add cooked dal, cream, and kasuri methi. Simmer on low 15–20 min.
4. 4Garnish with cilantro and a drizzle of cream. Serve with rice or naan.

Nutrition values are estimates.