Dal Makhani

by Maya Lindqvist

2 servings

Cooked Lentils

• 100 gwhole black urad dal
• 28 gred kidney beans (rajma)
• 480 mlfresh water, for cooking

Dal Makhani

• 1 tbspghee
• ½ leafbay leaf
• 1 podgreen cardamom pods
• ½ podblack cardamom pod
• 33 gonion (1 small to medium)
• 9 gginger garlic paste
• 110 gtomato puree or passata
• ½ tspsalt
• ⅓ to ¾ tspKashmiri chili powder
• ½ tspgaram masala
• 240 mlhot water, added in stages
• ½ tbspkasuri methi
• 30 to 40 mlheavy cream
• 21 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ⅛ to ¼ tspghee, for the charcoal