Dal Makhani

Soak black urad dal and rajma overnight, then cook until soft. Heat butter in a pan, add chopped onions, and sauté until golden. Stir in tomato puree, salt, cream, and Rajesh Kashmiri Mirch Powder for colour and subtle warmth. Add the cooked dal and rajma and simmer on low heat until creamy. Finish with cream and garnish with coriander. Serve hot with naan or steamed rice.