Dal Makhani

by Maya Lindqvist

8 servings

Cooked Lentils

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

Dal Makhani

• ≈ 53 gghee
• ≈ 0.4 gbay leaf
• ≈ 0.8 ggreen cardamom pods
• ≈ 2.5 gblack cardamom pod
• 130 gonion (1 small to medium)
• 36 gginger garlic paste
• 440 gtomato puree or passata
• ≈ 12 gsalt
• ≈ 3.5 to 7 gKashmiri chili powder
• 4 ggaram masala
• ≈ 960 ghot water, added in stages
• ≈ 3 gkasuri methi
• ≈ 120 to 160 gheavy cream
• 84 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ≈ 2 to 4.5 gghee, for the charcoal