Dal Makhani (Rich and Creamy Black Gram)

In a heavy-bottomed pan, boil 6 cups water.

Add the black gram and cook on a medium flame till the grains are just a little tender and begin to split.

Add the tomato paste, tomato puree, and cream, simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in colour.

Heat the ghee in a wok (kadhai), sauté the ginger and add to the black gram mixture.

Add a dollop of white butter.

Serve hot garnished with a swirl of cream.