Dal Makhani

Wash and soak whole urad dal and rajma together in water overnight (at least 8 hours).

Drain and pressure cook the soaked lentils with 600ml fresh water and salt for 6–7 whistles until completely soft and mushy. Alternatively, cook in a pot for 60–70 minutes.

Lightly mash the cooked dal with the back of a spoon — it should be creamy but still have some whole lentils.

In a heavy-bottomed pan, heat butter and oil together. Add cumin seeds and let them splutter.

Add finely chopped onions and cook on medium heat until deep golden brown, about 10 minutes.

Add ginger-garlic paste and sauté for 2–3 minutes until raw smell disappears.

Add finely chopped tomatoes and cook until completely broken down and oil separates, about 8 minutes.

Add Kashmiri red chilli powder, coriander powder, and turmeric. Cook the masala for 2 minutes.

Pour the cooked dal into the masala. Mix well and add remaining water to adjust consistency.

Simmer on very low heat for 20–25 minutes, stirring frequently to prevent sticking. The longer it simmers, the richer the flavour.

Stir in fresh cream, garam masala, and crushed kasuri methi. Simmer for another 5 minutes.

Finish with a knob of butter on top. Garnish with fresh coriander and a drizzle of cream. Serve hot with naan or rice.