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 pods, cumin seeds, cinnamon stick and bay leaf, then add finely chopped onions and sauté until slightly golden; stir in ginger‑garlic paste.

Add all powdered spices (coriander powder, cumin powder, turmeric, red chilli powder, Kashmiri chilli powder, black pepper, garam masala, and optional Kitchen King masala), salt, and a little water; cook briefly before adding tomato puree and cooking until the oil separates.

Stir in the cooked dal and rajma along with the garlic cloves, mix well, lightly mash some of the dal, and adjust salt to taste.

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

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

Garnish with finely chopped coriander and serve hot.