Jerry Mai's freezer-friendly dahl is built around makhani beans and red lentils, finished with the warmth of cumin, coriander, ginger and green chilli. The tin of coconut milk goes in at the end to round out the spice and pull the broth into something glossy.

Makhani beans (kidney beans cooked in butter and tomato, the foundation of dal makhani) give the dish more body than a straight tarka dal: the beans hold their shape against the lentils, which break down and thicken the broth. A North Indian household dish, slow-cooked in roadside dhabas overnight on low coals so the cream and butter melt into the gravy by morning.

Mop it up with naan, fresh from the pan and brushed with butter, or with steamed basmati if you want a quieter plate. The dahl freezes well in portions and improves on day two as the spices marry.

A spoon of yoghurt on the side cools the chilli; a wedge of lime brightens the whole bowl. Coriander leaves on top to finish, and not much else.