Dal Makhani

Soak the Daal and the red kidney beans for atleast 6 hours, preferable overnight. 

Drain the excess water out and cook in a pressure cooker with 4 cups of water, turmeric powder, red chilli powder and salt. You can use a pressure cooker or slow cook. 

I used an electric pressure cooker for 35 minutes at the high pressure setting. 

Slow cooker instructions: Slow Cook on the high setting for 6 hours. Followed by simmering for 15 minutes. 

Once the Daal mixture is cooked, skim off any excess frothy water from the top and continue to cook on slow heat. 

In the meantime, in a hot pan, add butteow add the ginger paste and 1 tbsp garlic paste. Add 1-2 tbsp Kashmiri chilli powder, tomato puree and cook until the oil starts to separate (5-10 mins).

Add this mixture to the simmering Daal and cook for further 20 mins. 

In a hot pan, add oil, remaining garlic paste and 1 tbsp Kashmiri chilli powder and 1 tsp of kasoori methi powder. Be careful not to burn this mixture and add it to the daal.

Add salt and cream and turn the heat off. 
Serve the Daal with a drizzle of cream on top wither with a parantha or naan.