Dal Makhani

Boil the Lentils: In a large heavy-bottomed pot or pressure cooker, add the soaked lentils, 4 cups of water, and a pinch of salt. Cook on medium heat for 1-2 hours (or 30 mins in a pressure cooker) until the lentils are completely soft and mash easily between your fingers.

Prepare the Masala: Heat 2 tbsp butter in a separate pan over medium heat. Sauté 1 tbsp ginger-garlic paste until fragrant (about 1 minute). Add the tomato puree, 1 tsp Kashmiri chili powder, and 1/2 tsp garam masala. Cook for 10 minutes until the oil separates.

Slow Cook: Transfer the tomato masala to the pot of cooked lentils. Reduce the heat to the lowest setting. Simmer uncovered for at least 2-4 hours, stirring occasionally and mashing some of the lentils against the side of the pot to create a creamy texture. Add hot water if it gets too thick.

Add the Richness: During the final 30 minutes of cooking, stir in the remaining 2 tbsp butter and the heavy cream.

Final Tempering: For a smoky flavor, you can place a hot charcoal in a small steel bowl over the dal, drizzle ghee on it, and cover for 10 minutes (dhungar method). Stir well and serve hot with a pat of butter.