Dahl Makhani

Steps

1. Soak the dahl overnight.
2. Boil the dahl for 2–3 hours in about 4 litres of water. Skim the water and keep it at the same level.
3. Once the grains are soft, turn off the heat and let sit for 15 minutes.
4. Combine the garlic, ginger, tomato purée and spices into a paste.
5. Pour away the water from the dahl and replace it with fresh water, covering the dahl by 3–4 cm.
6. Add the paste and cook on medium-high for 30 minutes.
7. Turn down to a simmer for 1–1½ hours, adding water as needed to keep the dahl covered.
8. Once the dahl is thick and creamy, add 100ml double cream and cook on low for 15 more minutes.
9. Serve and enjoy!