Dal Makhani

Soak the lentils

Rinse the black gram and kidney beans, cover with plenty of water and soak overnight.

Pressure cook the dal

Drain the lentils, add them to a pressure cooker with two litres of fresh water and a pinch of salt, and cook until completely soft.

Fry the onions

Heat the ghee and butter in a heavy pot, add the chopped onion and fry until deep golden brown.

Add ginger-garlic and tomato

Stir in the ginger-garlic paste, cook briefly, then add the tomato puree and chilli powder and cook until the oil separates from the masala.

Add the cooked dal

Tip in the cooked lentils and beans along with their liquid, add salt to taste, and bring to a simmer.

Simmer low and slow

Simmer the dal on low heat, mashing some lentils against the side of the pot to thicken it, until it turns rich and dark.

Finish with cream

Stir in the garam masala, fresh cream and crushed kasuri methi, then simmer for a few more minutes.

Garnish and serve

Ladle the dal into a bowl, swirl in a little extra cream, sprinkle with coriander and serve hot with naan or rice.