Creamy Dal Makhani (Indian Lentil Stew)

Thoroughly wash the black lentils and kidney beans, then soak them in cold water for at least 8 hours (or overnight).

After soaking, drain the water, place the lentils and beans in a large pot, add fresh water and bay leaves. Cook over low heat until completely tender (this takes about 1-1.5 hours). Replenish water if necessary.

Meanwhile, prepare the base: heat the ghee in a pan, then add the finely chopped red onion and sauté until translucent. Add the grated ginger and crushed garlic, then fry for another 1-2 minutes.