Dal Bukhara (Slow-Cooked Creamy Lentils)

Rinse the whole black urad dal under cold running water until the water runs clear. Soak the dal in 3 cups of water for at least 8 hours or overnight.

Drain the soaked dal and transfer it to a heavy-bottomed pot or pressure cooker. Add 4 cups of fresh water and bring to a boil.

Reduce the heat to a simmer and cook the dal gently for about 3 to 4 hours, stirring occasionally to prevent sticking. Alternatively, pressure cook for about 8-10 whistles. The dal should be soft and creamy but not mushy.

In a separate pan, heat 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 8-10 minutes.

Add the ginger and garlic pastes along with the slit green chili and cook for 2 more minutes until fragrant.

Stir in the tomato puree and cook until the oil starts to separate from the mixture, about 5-7 minutes.

Add the red chili powder, garam masala powder, and salt. Mix well and cook for another 2 minutes.

Add the cooked dal to the onion-tomato mixture. Stir thoroughly and let it simmer on low heat for 30 minutes, stirring occasionally.

Stir in the remaining 1 tablespoon of butter, heavy cream, and crushed kasuri methi. Cook for another 5 minutes, allowing all flavors to meld and the dal to become creamy.

Garnish with chopped fresh cilantro leaves before serving.