Dal Bukhara

Rinse 200 grams Urad Dal and 50 grams Kidney Beans thoroughly. Soak them in 1000 grams Water overnight, or for at least 8 hours.

Drain the soaked Urad Dal and Kidney Beans. Transfer them to a pressure cooker with 500 grams fresh Water and 5 grams Salt. Pressure cook for 8-10 whistles on high heat, then reduce heat to low and cook for another 30-40 minutes until the lentils and beans are extremely soft and creamy. Mash a few lentils lightly with the back of a spoon.

In a heavy-bottomed pan or kadai, heat 30 grams Ghee and 20 grams Unsalted Butter over medium heat.