Creamy Black Gram Dahl (Dal Makhani)

Directions

• Step 1
  In a heavy-bottomed pan, combine the turmeric and water; bring to a boil. Add the urad dal and red kidney beans and mix well. Cook on medium heat, uncovered and stirring occasionally, for about 1 hour. Check to see if the lentils are soft and if they are beginning to split. If not, continue cooking. If the lentils start to dry out, add up to 1 cup more of water. Remove from heat and set aside.
• Step 2
  In a medium-sized skillet, heat the butter along with the oil. Add the ginger-garlic paste and sauté for 30 seconds.
• Step 3
  Add the tomatoes and cook for about 7 to 8 minutes or until the oil begins to separate from the mixture. (The tomatoes may splatter, so cover the skillet with a splatter guard or partially cover the mixture with a lid as it cooks.)
• Step 4
  Add the red chili powder and salt; mix well. Remove from heat and pour over the dal; mix well. Just prior to serving, stir in the heavy cream. Serve hot.