Secret Restaurant Style Dal Makhani

Step 1 (Soaking): Wash the dal and rajma 4-5 times until the water runs clear. Soak in plenty of water for at least 12-15 hours.

Step 2 (Boiling): Pressure cook with 5 cups of water, salt, and 1 tbsp butter for 8-10 whistles on medium-low heat. The lentils should be very soft and mushy.

Step 3 (Tadka): Heat 2 tbsp butter in a large heavy-bottomed pot. Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.

Step 4 (Puree & Spice): Add tomato puree and Kashmiri chili powder. Cook on medium heat until the mixture thickens and leaves the sides of the pan.

Step 5 (Mixing): Add the boiled dal and rajma (along with the water it was boiled in). Mix well.

Step 6 (The Slow Cook): This is the secret. Simmer the dal on the lowest possible heat for at least 60-90 minutes. Mash some of the lentils against the side of the pot with your ladle occasionally to release starch and make it creamy.

Step 7 (Adding Butter): Add the remaining butter in small batches every 20 minutes while the dal is simmering.

Step 8 (Finishing): Stir in the fresh cream and kasoori methi. Simmer for another 10 minutes.

Step 9 (Smoking): For the "Bukhara" style flavor, give it the charcoal smoke (dhungar) treatment for 5 minutes before serving. Serve with Laccha Paratha.