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

• 30 mlghee
• 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
• 5 mlsalt
• 3.5 to 7.5 mlKashmiri chili powder
• 5 mlgaram masala
• 480 mlhot water, added in stages
• 15 mlkasuri methi
• 60 to 80 mlheavy cream
• 42 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• 1 to 2.5 mlghee, for the charcoal