Daal Makhni

Method

1. Wash the mash daal and rajma and soak them overnight in plenty of water.
2. Drain, put them in a pressure cooker with the salt and 4 cups water and cook on low heat for 35–40 minutes after the first whistle, until the rajma is soft and the daal crushes easily between your fingers. Let the pressure drop.
3. Meanwhile, heat the butter and oil and fry the onion for 6–7 minutes until soft and golden. Add the ginger-garlic paste for 1 minute, then the tomatoes and chilli and cook for 10 minutes, until thick and the butter separates.
4. Add the cooked daal with its water to the masala. Mash about a quarter of it against the side of the pot.
5. Simmer uncovered on the lowest heat for 30–40 minutes, stirring often so it doesn't catch, until thick, creamy and dark. Add hot water if it gets too stiff.
6. Stir in the garam masala, kasuri methi and cream and cook 5 minutes more. Top with the last tbsp of butter.