Dal Makhani

Gently cook the beans in a large pot of water over medium heat until they are so soft that they fall apart. You may occasionally have to add some water. After gently boiling for about 3 to 4 hours, the beans are perfectly cooked. Drain the beans, collect the boiling liquid and set everything aside.

Heat the rapeseed oil in a large frying pan over medium-high heat. Add the sliced onion to the hot oil and bake soft and light brown in about 10 minutes. Stir in the garlic-ginger paste, bake for about 30 seconds and then add the tomato, chili powder, turmeric powder, garam masala and paprika powder. Bake for 1 minute and then add 125 ml of the collected cooking liquid. Bring to the boil and add the cooked beans. Cook on high heat for 5 minutes and add more collected cooking liquid if necessary. The valley must be thick and soup-like.

Season with the salt. Makhani means butter, so you can't leave it out. Stir in the majority of the butter, divide the rest over the valley and let it melt. Sprinkle the cream over it, sprinkle with the chopped coriander and the valley is ready to be served.