Dal Makhani

This is the dish we are most patient with — whole black urad simmered gently for hours, often through the night.

That slow, unhurried cooking with tomato, a generous knob of butter and a final swirl of fresh cream is what gives it that impossibly smooth, luxurious body. There is simply no shortcut to this texture; only time.

“I judge a kitchen by its dal makhani. Ours never leaves the pot a minute too early.”

• Type Veg
• Spice Mild
• Best with Jeera Rice, Naan