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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Dal Makhani

12 servings · 4 × 6 in
Cooked Lentils
600 g whole black urad dal
165 g red kidney beans (rajma)
2.88 l fresh water, for cooking
945 ml water, for soaking
Dal Makhani
89 ml ghee
3 leaves bay leaf
6 pods green cardamom pods
3 pods black cardamom pod
195 g onion (1 small to medium), finely chopped
54 g ginger garlic paste
660 g tomato puree or passata
15 ml salt
11 to 22 ml Kashmiri chili powder
15 ml garam masala
1.44 l hot water, added in stages
44 ml kasuri methi
180 to 240 ml heavy cream
125 g unsalted butter, cultured if you can find it
Charcoal Smoking (Optional)
3.5 to 7.5 ml ghee, for the charcoal
forklet.co/r/oBJettp0?scale=3 · v1
  1. Cooked Lentils Put 600 g whole black urad dal and 165 g red kidney beans (rajma) in a large bowl and rinse them, rubbing well between your hands. Drain and repeat twice more. 5 min
  2. Cover with 945 ml water, for soaking and soak overnight. Drain, rinse again and drain. 8 h to 12 h
  3. Put the lentils in a pressure cooker with 2.88 l fresh water, for cooking and cook over medium heat for about ten whistles (or 20 min at high pressure in an Instant Pot). Let the pressure drop by itself.
  4. If any rajma is still firm, add half a cup of hot water and cook for another three or four whistles. Keep all the cooking liquid.
  5. Dal Makhani Heat 89 ml ghee in a heavy pot over medium heat. Add 3 leaves bay leaf, 6 pods green cardamom pods and 3 pods black cardamom pod and let them sizzle for 1 min.
  6. Add 195 g onion (1 small to medium) and fry until golden, about 7 min. Stir in 54 g ginger garlic paste and fry for 1 min.
  7. Pour in 660 g tomato puree or passata and cook for 3 min to 4 min. Add 15 ml salt, 11 to 22 ml Kashmiri chili powder and 15 ml garam masala and keep cooking, stirring, until thick.
  8. Lightly mash the cooked lentils and add them to the pot with all their cooking liquid and half of 1.44 l hot water, added in stages. Stir well.
  9. Simmer on the lowest heat for about 1 h, stirring often and scraping the bottom so it does not catch.
  10. Add the rest of the hot water and keep simmering gently for another 30 min, or longer if you have time.
  11. Crush 44 ml kasuri methi between your palms over the pot and stir in 180 to 240 ml heavy cream. Cook for 6 min to 8 min. Taste for salt and garam masala, then stir in 125 g unsalted butter, cultured if you can find it.
  12. Charcoal Smoking (Optional) Set a small foil cup on the surface of the dal. Hold a small piece of natural wood charcoal over a gas flame with tongs until it glows red, then drop it in the cup. Pour 3.5 to 7.5 ml ghee, for the charcoal over the coal and immediately cover the pot. Leave for 3 min to 4 min; repeat once for a stronger flavour.
  13. Remove the cup and coal. Serve topped with extra butter or a swirl of cream, with basmati rice or naan.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Raw kidney beans contain a toxin destroyed only by thorough boiling. Never use slow-cooker or low-temperature methods for the beans until they have been pressure cooked or boiled hard and are completely soft. (The author)
  • Safety: For the optional smoking step, handle the burning charcoal with tongs, keep it on foil or in a metal cup, and do it away from anything flammable. (The author)
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