Slow-cooked black lentils and kidney beans in a creamy tomato gravy.
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Soak the black lentils and kidney beans together in water for at least 12 hours, then drain and rinse thoroughly.
Pressure cook the lentils and beans with 4 cups of water and salt for 8-10 whistles until they are completely soft and can be mashed easily between two fingers.
In a heavy-bottomed pot, melt the butter and sauté the ginger-garlic paste until the raw aroma disappears.
Add the tomato puree and red chili powder, cooking on medium heat until the fat separates from the masala.
Add the cooked lentils and beans along with their cooking liquid to the pot, mashing some of the lentils against the side to create a thick consistency.
Simmer on the lowest possible heat for at least 60-90 minutes, stirring occasionally and adding splashes of hot water if the mixture becomes too thick.
Stir in the garam masala and crushed kasuri methi, then pour in the heavy cream and simmer for another 10 minutes.
Perform the 'Dhungar' method by placing a hot piece of charcoal in a small bowl inside the pot, drizzling ghee over it, and covering the pot for 5 minutes to infuse a smoky flavor.
