Instructions
Soak the lentils. Rinse whole urad dal and rajma under cold water. Soak together in plenty of water for at least 8 hours or overnight. The long soak ensures even, creamy cooking.
Pressure cook. Drain the soaked lentils and add to a pressure cooker with 4 cups of fresh water and 1 tsp salt. Cook on high pressure for 20–25 minutes (or simmer covered for 1.5 hours) until completely soft and mashable.
Sauté the base. In a heavy-bottomed pan heat butter and oil over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add the chopped onion and cook for 10–12 minutes until deep golden.
Add aromatics and spices. Add garlic and ginger; cook for 2 minutes. Stir in tomato purée and tomato paste. Add kashmiri chilli, coriander powder, and ½ tsp salt. Cook stirring often for 10 minutes until the mixture thickens and oil separates.
Combine and simmer. Add the cooked dal to the masala. Stir well adding ½–1 cup water to get a thick pourable consistency. Simmer on the lowest heat for 30–40 minutes, stirring every few minutes to prevent sticking. The longer it simmers the better it tastes.
Finish with cream. Stir in garam masala and heavy cream. Simmer for a final 5 minutes. Taste and adjust salt. Serve topped with a small knob of butter and freshly chopped coriander. Pairs perfectly with naan or steamed rice.