Dal Makhani
by Maya Lindqvist
4 servings
Cooked Lentils
- 200 gwhole black urad dal
- 55 gred kidney beans (rajma)
- 960 mlfresh water, for cooking
Dal Makhani
- 2 tbspghee
- 1 leafbay leaf
- 2 podsgreen cardamom pods
- 1 podblack cardamom pod
- 65 gonion (1 small to medium)
- 18 gginger garlic paste
- 220 gtomato puree or passata
- 1 tspsalt
- ¾ to 1 ½ tspKashmiri chili powder
- 1 tspgaram masala
- 480 mlhot water, added in stages
- 1 tbspkasuri methi
- 60 to 80 mlheavy cream
- 42 gunsalted butter, cultured if you can find it
Charcoal Smoking (Optional)
- ¼ to ½ tspghee, for the charcoal