Slow-Simmered Dal Makhani

Instructions

1. Drain the soaked black lentils and kidney beans and add them to a large pot with the baking soda and plenty of fresh water. Bring to a boil, then reduce to a steady simmer and cook until the beans are very soft and the lentils can be smashed easily with a spoon, about 45 to 60 minutes. Add more water as needed so the pot never dries out.
2. In a second pan, warm the ghee over medium heat. Add the cumin seeds and let them sputter for a few seconds, then add the onion and cook, stirring often, until it becomes deep golden and sweet. Stir in the ginger, garlic, green chiles, coriander, turmeric, and Kashmiri chile powder and cook for about 1 minute, until the spices bloom.
3. Add the tomato paste and crushed tomatoes and cook until the masala darkens and the raw tomato smell disappears. Scrape this mixture into the cooked dal, add enough water to make the texture loose and stew-like, then simmer uncovered for 30 to 40 minutes, stirring often and mashing some of the lentils against the side of the pot so the dal turns creamy.
4. Stir in the garam masala, kasuri methi, and cream. Simmer for 5 to 10 minutes more until the dal looks glossy and thick enough to coat the back of a spoon. Taste and adjust the salt, then finish with cilantro and serve hot with basmati rice.