Dal Makhani

by Maya Lindqvist

4 servings

Cooked Lentils

• 200 gwhole black urad dal
• 55 gred kidney beans (rajma)
• ≈ 960 gfresh water, for cooking

Dal Makhani

• ≈ 27 gghee
• ≈ 0.2 gbay leaf
• ≈ 0.4 ggreen cardamom pods
• ≈ 1 gblack cardamom pod
• 65 gonion (1 small to medium)
• 18 gginger garlic paste
• 220 gtomato puree or passata
• ≈ 6 gsalt
• ≈ 1.5 to 3.5 gKashmiri chili powder
• 2 ggaram masala
• ≈ 480 ghot water, added in stages
• ≈ 1.5 gkasuri methi
• ≈ 60 to 80 gheavy cream
• 42 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ≈ 1 to 2 gghee, for the charcoal