Dal Makhani

Soak whole black urad dal and kidney beans overnight, then pressure cook with garlic cloves, salt and a pinch of baking soda until completely soft; set aside.

Heat oil in a pot, add green cardamom, cumin seeds, cinnamon stick and bay leaf, then add finely chopped onions and cook until slightly golden; stir in ginger garlic paste.

Add all powdered spices, salt and optional Kitchen King masala, a little water, and cook; then add tomato puree and cook until the oil separates from the mixture.

Stir in the cooked dal and beans along with the garlic cloves, mash lightly, and adjust salt to taste.

Add butter cubes and heavy cream, mix and let the dal simmer on the lowest flame.

For the tadka, heat ghee, add hing and chopped garlic until golden, then add kasuri methi on low heat followed by Kashmiri red chilli powder; pour the tadka immediately over the dal.

Garnish with finely chopped coriander and serve hot.