Dal Makhani (Buttery Black Lentils)

Finely dice the onion, mince the garlic cloves, and finely grate the ginger. Set aside.

Place the soaked black lentils in a large heavy pot with 0.75 litres of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until the lentils are very soft and beginning to break down.

Add the drained kidney beans to the lentils. Continue simmering, covered, for a further 30 minutes. Use a wooden spoon to mash about a third of the lentils against the side of the pot to thicken the dal.

Meanwhile, melt 15g of the butter with the vegetable oil in a separate heavy pan over medium heat. Add the diced onion and cook for 12 minutes, stirring occasionally, until deep golden.

Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.

Stir in the tomato purée and cook for 3 minutes until darkened.

Add the tinned tomatoes, Kashmiri chilli, cumin, coriander, garam masala, and turmeric. Cook for 10 minutes, stirring occasionally, until the sauce thickens.

Pour the tomato masala into the lentil pot. Stir well to combine. Add the sugar and 0.5 tsp salt.

Simmer uncovered on very low heat for 30 minutes, stirring every 10 minutes to prevent sticking, until the dal is thick and creamy.

Stir in the remaining 15g butter and the double cream. Taste and adjust salt.

Serve garnished with fresh coriander.