The Queen of Indian Lentils: Dal Maharani

Soak the beans and lentils overnight in plenty of water. Drain next day.

Add beans, lentils, onion, cinnamon, and black cardamom to a pressure cooker with the water. Once the whistle blows, cook on low heat for another 10 minutes.

Once the steam has evaporated, open the pressure cooker and mash the dal into a creamy texture.

In a heavy-set bowl, warm 2 tablespoons of clarified butter. Add dry red chili, tomato paste, and 2 cloves garlic, chopped. Saute for a few minutes. Add mashed dal and 1 cup of milk to the tomato mixture. Bring to boil and simmer for 30 minutes, stirring occasionally. Repeat the process of adding milk and cooking for 30 minutes each time on low heat, about 2 to 2 1/2 hours total. Check for salt.

To serve, warm the remaining 2 tablespoons of clarified butter and saute the remaining 2 cloves garlic (chopped) till lightly colored. Add red chili powder and quickly stir into the dal. Add a generous dollop of unsalted butter and serve hot.