Dal makhani

Method

1. Put the kidney beans and urad dal in a bowl and cover with plenty of cold water. Cover and leave to soak overnight.

2. Finely grate enough of the ginger to fill 1 tbsp, cut some of the ginger into fine matchsticks to garnish and finely chop the rest. Drain the beans and urad dal and put them in a pressure cooker with 600ml cold water, half the grated ginger and a pinch of salt. Cook over a medium heat for 1 hour 20 minutes. If you don’t have a pressure cooker, you can cook them in a (covered) saucepan but it’ll take at least 2½ hours (you might need a little extra water – keep an eye on it). They’re ready when they’re very soft and easy mashed.

3. Once cooked, keep warm over a low heat. In a separate small saucepan, melt the ghee over a medium heat and add the cumin seeds. As soon as they crackle and darken slightly, add the remaining grated ginger and garlic, fry until golden, then add the finely chopped ginger and tomato. Cook for a few minutes, stirring, until the tomato has broken down into a pulp.

4. Lightly mash the dal mixture until it’s thickened (but don’t purée it completely). Stir in the tomato mixture, then add the chilli powder, garam masala and nutmeg and cook for 10-12 minutes, stirring continuously.

5. Add the cream and butter, mixing well until the butter has all melted. Season to taste with salt, then divide among bowls and drizzle with cream. Finish with the ginger matchsticks.