Dal Makhani
by Maya Lindqvist
2 servings
Cooked Lentils
- 3.5 ozwhole black urad dal
- 1 ozred kidney beans (rajma)
- 2 cupsfresh water, for cooking
Dal Makhani
- 1 tbspghee
- ½ leafbay leaf
- 1 podgreen cardamom pods
- ½ podblack cardamom pod
- 1.25 ozonion (1 small to medium)
- 0.25 ozginger garlic paste
- 4 oztomato puree or passata
- ½ tspsalt
- ⅓ to ¾ tspKashmiri chili powder
- ½ tspgaram masala
- 1 cuphot water, added in stages
- 1 ½ tspkasuri methi
- 2 to 2 ⅔ tbspheavy cream
- 0.75 ozunsalted butter, cultured if you can find it
Charcoal Smoking (Optional)
- ⅛ to ¼ tspghee, for the charcoal