Dal Makhani

The lentils should be very soft and some should be mashed to create creaminess.

Prepare the tempering: heat butter and oil, add cumin seeds until they crackle.

Add finely diced onion and cook until deeply golden brown, about 20 minutes.

Add ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

Add tomato puree, red chili powder, and garam masala, cooking until oil separates.

Add the cooked lentils to the spice mixture, stirring well to combine everything.

Add water to reach desired consistency and simmer on very low heat for 1-2 hours.

Stir in heavy cream and butter every 30 minutes, building layers of richness.

The final dish should be thick, creamy, and deeply flavored from the slow cooking.

Finish with a swirl of cream and butter, serving with naan bread or jeera rice.