I am a dish that originated in the Punjab region, typically made with black lentils and red kidney beans, slow-cooked to a creamy consistency. I am often enriched with butter and cream, and my preparation involves an overnight soaking and long cooking process. What am I?

1. I am a staple in North Indian cuisine.
2. My main ingredients are lentils and beans.
3. I am often served with rice or naan.
4. My name literally translates to 'black lentils'.