Dal Makhani

by Maya Lindqvist

8 servings

Cooked Lentils

• 400 gwhole black urad dal
• 110 gred kidney beans (rajma)
• 1920 mlfresh water, for cooking

Dal Makhani

• 4 tbspghee
• 2 leavesbay leaf
• 4 podsgreen cardamom pods
• 2 podsblack cardamom pod
• 130 gonion (1 small to medium)
• 36 gginger garlic paste
• 440 gtomato puree or passata
• 2 tspsalt
• 1 ½ to 3 tspKashmiri chili powder
• 2 tspgaram masala
• 960 mlhot water, added in stages
• 2 tbspkasuri methi
• 120 to 160 mlheavy cream
• 84 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ½ to 1 tspghee, for the charcoal