Dal Makhani

Rinse the black lentils and the kidney beans under cold running water and pick out any stones. Put them in a large bowl and cover with at least 1 litre of cold water, because they swell to more than double their size. Leave them to soak for 8–12 hours, or overnight, at room temperature. Drain and rinse before cooking. Soaking shortens the cooking and gives lentils that cook through evenly.

• black lentil200 g
• kidney bean50 g

Put the drained lentils and beans in a large, heavy pot with the water and a generous pinch of salt. Bring to the boil, skim off any foam, then reduce the heat, cover partly and simmer for 60–75 minutes, stirring now and then, until the lentils are completely soft and the beans crush easily between your fingers. Add hot water if the level drops below the lentils. Do not drain them.

• black lentil200 g
• kidney bean50 g
• water1.5 L
• saltto taste

Finely chop the onion, grate the ginger and crush the garlic. Chop the tomatoes. Melt 40 g of the butter in a wide pan over medium heat, add the onion and cook for 6–7 minutes, until golden. Add the ginger, garlic, cumin and paprika and stir for 1 minute. Add the tomatoes and cook for 5–6 minutes, until they break down into a thick, jammy paste with the butter separating at the edges.

• butter40 g
• onion1
• ginger20 g
• garlic4 cloves
• cumin1 tsp
• paprika1 tsp
• tomato400 g

Tip the masala into the pot of lentils and add the garam masala. Stir well and simmer gently, uncovered, for 30–40 minutes, stirring often and scraping the bottom of the pot, until the dal is thick, dark and creamy. Crush some of the lentils against the side of the pot with the back of a spoon, to thicken it naturally. Add a splash of hot water if it becomes too thick, and taste for salt.

• garam masala1 tsp

Reduce the heat to low. Stir in the cream and the remaining 20 g of butter and cook for 3–5 minutes, stirring, until the butter has melted and the dal is glossy and rich. Do not let it boil hard once the cream has gone in, or it may split. Taste once more and adjust the salt. Serve hot, with a swirl of cream on top if you like.

• cream100 mL
• butter20 g