Lighter dal makhani

• Whole urad dal · soaked overnight3/4 cup (150 g)
• Rajma · soaked overnight2 tbsp (25 g)
• Butter1 tbsp
• Cumin seeds1 tsp
• Onion · finely chopped1 medium
• Ginger-garlic paste1 tbsp
• Tomato puree · from 3 tomatoes1 cup
• Kashmiri chilli powder1 tsp
• Garam masala1/2 tsp
• Kasuri methi · crushed1 tsp
• Milk100 ml
• Fresh cream2 tbsp
• Saltto taste

Method

1. 1

   Drain the urad and rajma and pressure cook with 4 cups water and salt for 8 to 10 whistles, until the urad mashes easily between your fingers.

2. 2

   Melt the butter in a heavy kadai on medium. Add cumin seeds, then the onion, and cook 6 minutes until golden. Add ginger-garlic paste for 1 minute.

3. 3

   Add the tomato puree and chilli powder and cook 8 minutes, until thick and the butter separates.

4. 4

   Add the cooked dal with its water and mash a ladleful against the side. Simmer on the lowest heat for 20 to 30 minutes, stirring now and then and adding hot water if it gets too thick.

5. 5

   Stir in the milk, garam masala and kasuri methi and simmer 5 minutes. Swirl in the cream off the heat.

Tips

• The long simmer matters more than the butter, so don't rush step 4.
• For the dhaba taste, put a hot coal in a steel cup on the dal, drop half a teaspoon of oil on it and cover for 2 minutes.

Swaps

• Vegan: use oil instead of butter, and cashew milk instead of the milk and cream.

Storage

Keeps 3 days in the fridge and tastes better on day two. Freezes for a month.