Soak black lentil and red kidney beans together for at least 5 hours or overnight.

In a pot add water, half teaspoon salt and boil soaked black lentil and kidney beans for 25 to 30 minutes or until both are completely soft.

In a separate pan heat oil, add onion and cook until translucent.

Then add ginger garlic paste and sauté for a minute.

Add tomato puree, coriander powder, cumin seeds, salt, red chilli powder, turmeric powder and cook on low medium flame for 4 to 5 minutes.

Add green chillies and water if required.

Add K&N’s Stok cube and cook for a minute.

Add boiled black lentil and kidney beans; mix until well combined and let it simmer on low flame for 10 to 12 minutes.

Add whole spice mix, cream and butter; mix well. Let it simmer for 2 more minutes.

Your Dal Makhni is ready. Top it with butter or cream and serve.