1 tbsp ginger-garlic paste, plus 1 tbsp more for later
1 tsp fine sea salt, plus more to taste
5 tbsp unsalted butter, divided, plus 1 tbsp to finish
1 small yellow onion, minced
1 tbsp LXV Umami Spice Blend
1 tsp Kashmiri chili powder
3 ripe tomatoes, grated (skins discarded)
1/2 cup heavy cream, plus a swirl to serve
1 tbsp kasuri methi, crushed
Cracked black pepper and a few shavings of fresh truffle, if you have it
Method
Soak the urad dal and kidney beans together overnight in plenty of cold water.
Drain, cover with 8 cups fresh water, add 1 tbsp ginger-garlic paste and 1 tsp salt, and simmer very gently 2 1/2-3 hours, topping up with hot water as needed. The lentils should be completely collapsed and the liquid thick and inky.
Mash roughly a third of the dal against the side of the pot with a wooden spoon. Keep it over the lowest possible heat.
In a separate pan, melt 3 tbsp of the butter over medium heat and cook the onion 8 minutes until soft and golden.
Add the remaining ginger-garlic paste, the LXV Umami Spice Blend and the Kashmiri chili. Toast 45 seconds — the truffle in the blend will bloom immediately.
Add the grated tomato and cook 12 minutes until thick and the butter separates.
Stir the masala into the dal. Simmer uncovered on the lowest heat 45-60 minutes, stirring every 10 minutes so nothing catches. It should go from soupy to spoon-coating.
Stir in the cream, the remaining 2 tbsp butter and the kasuri methi. Simmer 10 minutes more and season with salt.
Finish with the last knob of butter, a swirl of cream, cracked pepper and — if the occasion warrants — shaved truffle.