Soaking and Cooking Pulses: Thoroughly wash 1½ cups of black grams and ½ cup kidney beans, then soak for 7-8 hours. Pressure cook until very soft (4-5 whistles).

Tempering and Aromatics: In a pan, dry temper cumin seeds, add ginger, garlic, and chili paste, along with finely chopped onions. Fry until golden brown, adding water if needed.

Tomato Sauce: Add finely chopped tomatoes and salt to the onion mixture. Cook until it thickens into a pulpy sauce (about 3 minutes).

Combining Pulses: Mix the cooked grams and kidney beans into the tomato sauce, heating for 4-5 minutes. Adjust consistency with water if necessary.

Adding Cashew Cream: Incorporate 3-4 tbsp of cashew cream into the mixture, reserving a spoonful for garnishing. Cook for an additional 3-4 minutes.

Final Touch: Dal Makhani is ready to serve. Garnish with a swirl of cashew cream and chopped fresh coriander.

Serving: Enjoy this creamy and flavorful Dal Makhani with your favorite bread or rice.