Dal Makhani

Ingredients

• 1 cup whole black urad dal (see Cook's Note), rinsed and soaked overnight
• 3 tablespoons Kashmiri rajma (or red kidney beans or pinto beans; see Cook’s Note), rinsed and soaked overnight
• Kosher salt
• 5 cloves garlic, finely grated (1 tablespoon)
• One 2-inch piece fresh ginger, peeled and finely grated (2 teaspoons)
• 2 teaspoons Kashmiri chili powder (see Cook’s Note)
• 1/2 teaspoon garam masala
• 1 cup strained tomato puree
• 1 stick (8 tablespoons) unsalted butter, plus more for topping, optional
• 1/2 cup heavy cream

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