This North Indian preparation is a healthy mix of many lentils in a dark brown gravy. Enjoy this thick stew with steamed whole plain or flavoured rice, rotis or parathas.
Discard soaking water and rinse the black gram and kidney beans, add 4 cups water and cook in a pressure cooker for 1 whistle. Then, reduce heat to medium and cook for about 5 to 10 minutes.
Grind ginger and garlic to a paste. Heat a pan and dry roast cumin seeds and asafoetida on low heat. Add thinly sliced green chillies and mix. Add ginger-garlic paste and onions and roast on medium heat until golden brown, adding a tablespoon of water if the mixture dries up. Add tomatoes and salt. Cook while stirring regularly, until the mixture thickens into a pulpy sauce (about 3 minutes). Now, add cooked black gram and kidney beans and mix well. Cook for 4-5 minutes. You can add half a cup of water if you find the mixture to be too thick. Add the cashew butter and cook for 2 minutes. Dal makhani is ready to serve. Garnish with cashew cream and coriander leaves and serve hot.