1. Prepare the Dal:

• Soak the Lentils: Wash the whole black urad dal and kidney beans thoroughly. Soak them in water for at least 6-8 hours or overnight. This softens the beans, making them easier to cook and helping reduce cooking time.
• Cook the Dal: Drain the soaked lentils and beans. In a pressure cooker, add the soaked lentils and beans, along with 4 cups of water, turmeric powder, and salt. Cook for about 4-5 whistles or for around 20-25 minutes on medium heat. If using a regular pot, cook the dal on low heat for about 45-60 minutes, adding more water as needed. The dal should be soft, creamy, and broken apart when stirred. Mash the dal lightly for a smooth, rich consistency.

2. Prepare the Tadka (Tempering):

• Heat the Ghee and Butter: In a large pan or wok, heat ghee and butter on medium heat. Once melted, add cumin seeds and let them splutter.
• Sauté Onions and Tomatoes: Add the finely chopped onions and sauté for 3-4 minutes until they become golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
• Add Tomatoes and Spices: Add the finely chopped tomatoes and cook until they soften and begin to break down. Stir in red chili powder, coriander powder, garam masala, and kasuri methi (dried fenugreek leaves). Cook for 2-3 minutes until the spices release their aroma and the oil separates from the masala.

3. Combine Dal and Tadka:

• Once the dal is cooked, add it to the tempered spices in the pan. Mix well to incorporate the dal with the masala base.
• Simmer the Dal: Let the dal simmer on low heat for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and gives the dal a thick, creamy texture. Add more water if the dal becomes too thick. The consistency should be smooth but not runny.

4. Make it Makhani:

• Add Cream and Butter: Stir in fresh cream and 1 tablespoon butter to the dal, giving it a creamy, velvety texture. Simmer for an additional 5-10 minutes.
• Adjust Salt and Spice: Taste and adjust the seasoning, adding more salt, garam masala, or chili powder to your liking.
• Optional Smoked Flavor: If you want to enhance the smokiness of the dal, you can use a charcoal smoking method called dhungar. Place a small piece of burning charcoal in a bowl, and place it over the dal for 1-2 minutes, covering it to trap the smoky flavor. Be sure to remove the charcoal before serving.

5. Garnish and Serve:

• Once the dal reaches your desired consistency and flavor, garnish with chopped coriander leaves and a swirl of fresh cream. Serve hot with naan, roti, or steamed basmati rice.