Дал макхани

Ingredients

• 1250g whole black lentils (urad dal), soaked overnight
• 250g red kidney beans (rajma), soaked overnight
• 3100g unsalted butter
• 4150ml double cream
• 5400g fresh tomatoes, puréed
• 61 tbsp ginger-garlic paste
• 71 tsp Kashmiri chilli powder
• 81 tsp cumin seeds
• 91 tsp garam masala
• 101 tbsp smoked ghee
• 11Black truffle shavings (optional, for modern version)
• 12Salt to taste
• 13Warm bread or naan to serve

Instructions

1. 1Pressure-cook soaked lentils and kidney beans with water and salt for 40–45 minutes until very soft. Alternatively, cook in a heavy pot for 3–4 hours on low heat, adding water as needed.
2. 2In a separate pan, heat butter and fry cumin seeds until they splutter.
3. 3Add ginger-garlic paste and cook for 2 minutes. Add tomato purée and cook on medium heat for 20 minutes until deep and thick.
4. 4Add Kashmiri chilli powder and cook for 3 minutes.
5. 5Combine the cooked lentils with the tomato masala. Simmer uncovered for 45–60 minutes, stirring frequently, until creamy and thick.
6. 6Add cream and garam masala. Simmer for a further 10 minutes.
7. 7Finish with smoked ghee stirred through, and top with truffle shavings. Serve with warm naan.