1
: pressure-cook the soaked urad and rajma with the bay leaf, black cardamom and salt until very soft.
2
In butter + ghee, . Add ginger-garlic, then tomato purée + turmeric + Kashmiri chili; cook until the .
3
Add the cooked dal with its cooking water. Simmer low 30–45 min, stirring, mashing some lentils against the pan, until thick and creamy.
4
Stir in cream, the last knob of butter, garam masala, and .
5
Optional: add a smoky note with smoked paprika, or the charcoal-smoke trick.