Dal Makhani

Method

1. 1Soak urad and rajma overnight; pressure-cook with salt until very soft (8–10 whistles).
2. 2Heat butter, add ginger-garlic, tomato purée and spices; cook till thick.
3. 3Add the cooked dal with its water; gently bubble low for 30–40 min, mashing occasionally for creaminess.
4. 4Stir in cream and a final knob of butter.
5. 5Garnish with a swirl of cream; serve with rice or roti.