Makes enough for 4 good portions - note the instructions below are perfect for the Instant Pot™ Pressure Cooker. Adjust cooking mechanics as necessary for hob or other cooker types

• 300g Black Urad Daal (Black Lentils)
• 12g Garlic Paste
• 10g Ginger Paste
• 70g Tomato Purée
• ½ tsp chill powder
• ½ tsp garam masala
• 90g unsalted butter
• 90ml double cream

1. Half fill the Pressure Cooker with cold water
2. Add the lentils
3. Cook on high pressure for 30 minutes
4. Quick release when done
5. Drain lentils
6. Make a paste of the ginger, garlic, tomato purée and spices
7. Gently sauté the paste in the pot on the Sauté setting for 5 minutes
8. Add the drained lentils back into the pot
9. Add 375ml of water
10. Switch to slow cooker mode - 6 hours, low heat
11. Seal the cooker and let it rock
12. When the bell goes, stir in the cream, and call it done.