Soak black lentils and kidney beans overnight in water.

Pressure cook the soaked lentils and beans with water, salt, and a pinch of turmeric until soft.

In a separate pan, heat ghee and add cumin seeds, bay leaves, and chopped onions.

Sauté onions until golden brown, then add ginger-garlic paste and cook until fragrant.

Stir in pureed tomatoes and cook until the mixture thickens.

Add cooked lentils and beans to the tomato mixture and simmer on low heat.

Season with salt, red chili powder, garam masala, and dried fenugreek leaves.

Let the dal simmer for an hour or more, stirring occasionally, until it thickens.

Finish by adding cream or butter for richness and garnish with fresh coriander leaves. .

Serve hot with naan or rice for a delightful Dal Makhni experience..