Dal Makhani

Rinse the black urad lentils and kidney beans until the water runs clear, cover with 1500 ml water and leave to soak for 8–10 hours or overnight.

Drain the water, rinse the pulses once more and transfer them to a pressure cooker. Add 1000 ml fresh water and cook under pressure for 35–45 minutes, until the urad and beans are completely tender; you can lightly mash some of the grains with a spoon.

In a heavy-bottomed pot, melt 30 g of butter together with the oil. Add the cumin seeds and heat for 20–30 seconds until fragrant.

Add the finely chopped onion and sauté over medium heat for 6–8 minutes until golden. Stir in the grated ginger, minced garlic and green chili, and cook for another 1 minute.

Add the tomato purée and ground red chili. Simmer over low to medium heat for 8–10 minutes, stirring often, until the tomato mixture thickens and the fat starts to separate at the edges.

Transfer the cooked urad and beans into the pot along with their cooking liquid, add salt and stir well. Simmer uncovered over the lowest heat for 25–30 minutes, stirring occasionally, until the dal turns creamy and doesn't stick to the bottom.

Add the garam masala, cream and the remaining butter. Heat through for another 5–7 minutes, keeping it from boiling hard; adjust the consistency with a few spoonfuls of the cooking liquid if needed.

Remove the dal from the heat, let it rest for 5 minutes and serve hot.