I love this in the middle of winter, made in one of those Chinese clay cooking pots, cooked on a lazy Sunday afternoon.
One of the best uses of quince there is, along with tangy quince jam!
Vegetables like potatoes and pumpkin can be slow cooked as well as the usual ways of cooking. It works best with lots of butter.
Urad is one of my favourite lentils, comforting and nourishing, but you do have to know and respect its properties. I would not have known it when I first made this recipe, but it is a sister of Dal Makhani, using yoghurt instead of butter and cream and whole urad rather than split. I reckon…