Dal makhani

If using dried lentils and beans, soak them overnight to speed up cooking. The next day, rinse them, then place them in a pot with approx. 1.5 litres of water. Add the ginger, garlic, spices, and salt. Cover and cook over low heat for 1–1.5 hours until completely tender.

Meanwhile, prepare the sauce: finely chop the onion, slice the garlic and ginger. Heat a large pot, pour in ghee, then sauté the onion until translucent. Add the ginger and garlic, sauté for a few minutes. Sprinkle in the spices, stir for approx. 1 minute until fragrant, then add the tomato paste and sauté for another half minute.

Add the chopped tomatoes, pour in the cooked legumes, and season with salt. Add approx. 1 litre of water, cover, and continue to cook over low heat for at least 2.5 hours (the longer, the better). Stir occasionally and replenish water if necessary.