Dal Makhani

by Maya Lindqvist

8 servings

Cooked Lentils

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

Dal Makhani

• 59 mlghee
• 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
• 10 mlsalt
• 7.5 to 15 mlKashmiri chili powder
• 10 mlgaram masala
• 960 mlhot water, added in stages
• 30 mlkasuri methi
• 120 to 160 mlheavy cream
• 84 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• 2.5 to 5 mlghee, for the charcoal