Dishoom at Home: This Recipe Is Not for the Faint of Heart.

• total time: 3 hours 45 minutes

Ingredients

300g urad daal

12g garlic paste (4 cloves)

10g ginger paste (1 heaped tbsp)

70g tomato purée

8g fine sea salt

⅔ tsp chilli powder

⅓ tsp garam masala

90g unsalted butter

90ml double cream

Directions

Soak daal overnight in salted water (or rinse thoroughly if short on time)

Cook daal in 4L water, bring to a boil and cook for 2-3 hours until the centres of the daal are soft and creamy

Mix garlic paste, ginger paste, tomato purée, salt, chilli powder, and garam masala in a bowl.

Drain daal, add fresh boiling water to cover by 3-4cm. Add the spice paste and butter then cook on medium-high for 30 mins, stirring constantly.

Simmer on low for 1-1½ hours, stirring frequently and adding water as needed to ensure the grains are covered

When the daal is thick and creamy, add the double cream and cook for another 15 minutes before transferring to bowls. Serve with naan or chapatis.