Dal makhani is what a lentil dish becomes when someone refuses to rush it. Whole black urad and kidney beans, simmered for hours until they collapse, finished with butter until the whole thing turns glossy and dark. In Punjab it is the dish you make when people are coming.

The hours are the hard part, and Haldiram have already done them.

Heat it through and serve with naan, roti or plain basmati. A swirl of cream on top if you are going the whole way. It is rich, so a small bowl each alongside rice and something green is usually the right amount.

Stocked with the rest of the Haldiram pouches at Curry Corner, North Melbourne.