Dal Makhani

by Maya Lindqvist

2 servings

Cooked Lentils

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

Dal Makhani

• ≈ 13 gghee
• ≈ 0.1 gbay leaf
• ≈ 0.2 ggreen cardamom pods
• ≈ 0.6 gblack cardamom pod
• 33 gonion (1 small to medium)
• 9 gginger garlic paste
• 110 gtomato puree or passata
• ≈ 3 gsalt
• ≈ 0.9 to 1.5 gKashmiri chili powder
• 1 ggaram masala
• ≈ 240 ghot water, added in stages
• ≈ 0.8 gkasuri methi
• ≈ 30 to 40 gheavy cream
• 21 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ≈ 0.6 to 1 gghee, for the charcoal