Extra Spicy Dal Makhani

For those who think the original isn't spicy enough. Green chilies in the tempering plus extra kashmiri chili. Not for the faint-hearted.

1. 1

   Drain soaked lentils and kidney beans. Pressure cook (or simmer in a pot) with 1.5L water and salt for 45-60 minutes until very soft. The beans should be mashable between your fingers.

2. 2

   Do not discard the cooking liquid — it becomes part of the dal.

3. 3

   Melt butter in a heavy pot over medium heat. Add onions with a pinch of salt. Cook 20-25 minutes, stirring often, until deep golden and jammy.

4. 4

   Add garlic and ginger, cook 3 minutes.

5. 5

   Add all spices, cook 1 minute in the fat.

6. 6

   Add tomato puree. Cook down until the oil separates from the gravy, about 15 minutes — this bhunao (cooking down) stage is crucial.

7. 7

   Add cooked lentils with their liquid to the gravy. Stir to combine. The consistency should be thick and porridge-like.

8. 8

   Simmer on the lowest possible heat for 2-3 hours, stirring occasionally. The longer, the better. Restaurant dal makhani cooks overnight.

9. 9

   Finish with cream and crushed kasuri methi. Simmer 5 more minutes.

10. 10

    Serve with naan or rice. Top with a knob of butter.