Soak black lentil (masoor daal) and red kidney beans together for at least 5 hours or overnight.
In a pot add water, 1/2 teaspoon salt, and boil the soaked black lentil and kidney bean in it for 25 to 30 minutes or until both are completely soft.
Mash half of the boiled lentils using a masher and set aside.
In a pan heat oil, add onion and cook until translucent.
Then add cumin seeds, ginger garlic paste, green chilies and sauté for a minute.
Add tomato puree and cook on low medium flame for 4 to 5 minutes. Add water if required.
To it add salt, red chili powder, coriander powder, turmeric, K&N’s Stok cube and cook for a minute.
Add the lentil in it and mix until well combined.
Add half cup water, cover and let it simmer on low flame for 10 to 12 minutes.
Add garam masala, cream, and butter and mix well. Let it simmer for 2 minutes.
Your dal makhani is ready. Top it with a cube of butter or cream and serve.