SERVES 6 – 8

This rich, creamy dish takes its name from makhan, the Hindi word for butter.

1 1⁄2 cups kali sabut urad dal (whole black lentils)
1⁄2 cup channa dal (split yellow lentils)
1⁄2 cup rajma dal (small red kidney beans)
1 tbsp. mustard or canola oil
6 cloves garlic, coarsely chopped
2 thai green chiles, stemmed and coarsely chopped
1  2" piece peeled ginger, coarsely chopped
6 tbsp. ghee
1 tsp. cumin seeds
1 medium red onion, chopped
1 tsp. ground coriander
1 tsp. ground turmeric
1 cup canned peeled whole tomatoes, puréed
2 tbsp. garam masala
1 tbsp. kasoori methi (dried fenugreek leaves; optional)
1 tsp. kashmiri red chile powder or paprika
Salt
1 1⁄2 cups milk
8 tbsp. butter, cut into pieces
1⁄2 cup heavy cream

1. Combine dals and wash under running water until it runs clear. Toss with oil in a bowl; set aside. Purée garlic, chiles, ginger, and 1⁄4 cup water in a blender; set paste aside.

2. Heat ghee in a large pot over medium-high heat. Add cumin; cook for 1 minute. Add onions and cook until browned, 8–10 minutes. Add paste, coriander, and turmeric; cook for 3 minutes. Add tomatoes and cook, stirring and scraping until thickened, 6–7 minutes. Add dals and 2 quarts water; bring to a boil. Reduce heat to medium-low; simmer, covered, until tender, about 2 hours. Add garam masala, kasoori methi, chile powder, and salt to taste; simmer for 5 minutes. Stir in milk and butter; simmer for 5 minutes. Drizzle cream on top and serve.