Put the black urad and kidney beans in a large bowl. Rinse several times, cover with plenty of cold water and soak for at least 8 hours.

Drain the pulses, rinse them thoroughly and place them in a 6 litre electric pressure cooker with 1.2 litres fresh water and the bay leaf. Cook on high pressure for 30 minutes, then allow a natural pressure release for at least 15 minutes.

Open the cooker only when it is safe to do so. The kidney beans and black gram should crush completely under the back of a spoon. If either remains firm, add 250ml hot water and pressure cook for another 8 minutes, followed by a natural release.

Stir ¾ teaspoon salt into the cooked pulses. Mash about one quarter of the mixture against the side of the cooker, leaving the remainder whole. Keep all the pulses in their cooking liquid and discard the bay leaf.

Heat the ghee in a large, heavy based saucepan over a medium heat. Add the cumin seeds and fry for 30 seconds. Add the onion and cook for 8 to 10 minutes until soft and evenly golden.

Add the garlic and ginger paste and cook for 1 minute, stirring continuously. Add the passata, Kashmiri chilli powder, ground coriander and remaining ½ teaspoon salt. Cook over a medium low heat for 10 to 12 minutes until thick and darker in colour.

Pour the cooked pulses and their liquid into the masala. Add 250ml freshly boiled water and stir well. Bring to a gentle simmer.

Partially cover the pan and simmer over the lowest heat for 60 minutes. Stir across the base every 8 to 10 minutes. Add more hot water, about 100ml at a time, whenever the dal becomes too thick to simmer freely.

Crush the dried fenugreek between your palms. Stir it into the dal with the garam masala, butter and double cream. Simmer uncovered for another 8 to 10 minutes until creamy and glossy.

Taste and adjust the salt. The dal should be thick but pourable, so add a little hot water if required. Rest off the heat for 10 minutes, then garnish with coriander and optional cream.