Preparing the Dal: Begin by soaking the whole black lentils and kidney beans in water overnight. This will soften them and speed up the cooking process. Time taken: 8 hours

Cooking the Dal: Drain the soaked lentils and beans. In a large pot, add the soaked dal, kidney beans, and water. Bring it to a boil and let it cook on low heat for about 40-45 minutes, stirring occasionally, until the dal becomes tender and creamy. Time taken: 45 minutes

Preparing the Tempering: In a separate pan, heat some ghee or oil. Add cumin seeds and let them splutter. Then add finely chopped onions, ginger, and garlic, sautéing them until golden brown and fragrant. Add chopped tomatoes, followed by spices like garam masala, turmeric, and red chili powder. Cook this mixture until the oil separates from the masala. Time taken: 10 minutes

Combining the Dal and Tempering: Once the dal is cooked and tender, pour the tempering mixture into the dal. Mix well and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld together. Stir occasionally and add a little water if necessary to reach your desired consistency. Time taken: 15 minutes

Finishing Touch: Stir in a generous amount of fresh cream and adjust salt to taste. Let the dal cook for another 5 minutes, allowing the cream to blend in smoothly. Finally, garnish with fresh cilantro before serving. Time taken: 5 minutes

Serve your creamy: flavorful Dal Makhani with warm naan or rice for a comforting meal. Enjoy!