Recipe: Soak 110g black lentils (whole Urad) and 30g red beans overnight. Strain the water. Add 1.5 liters of warm water to a deep pot and cook the beans until soft. Add more water if necessary. Separately, cook 120 g of tomato puree and 15 g of Dal Makhani masala. Add to boiling beans. Mix and cook for 10 minutes. Add 40g of cream and 30g of butter. Season if necessary. Serve with Tandoori Parantha, Naan or rice.

Ingredients: coriander seeds, red chilli, dried mango, iodized salt, dried ginger, garlic, black pepper, cassia, cloves, nutmeg, anise, mace, asafoetida.