Dal makhani takes hours, and the masala will not change that. What it will do is make sure the spicing is right while you concentrate on the long slow cook.

The dish is about patience and butter. The spice blend is there to stay out of the way of both.

Soak whole black urad and kidney beans overnight, pressure cook, add the masala with tomato, then let it sit on low heat for as long as you can bear. Finish with butter and cream. Serve with naan.

On the spice shelf at Curry Corner, North Melbourne.