Dal Makhani
by Maya Lindqvist
8 servings
Cooked Lentils
- 14 ozwhole black urad dal
- 4 ozred kidney beans (rajma)
- 8 ⅛ cupsfresh water, for cooking
Dal Makhani
- ¼ cupghee
- 2 leavesbay leaf
- 4 podsgreen cardamom pods
- 2 podsblack cardamom pod
- 4.5 ozonion (1 small to medium)
- 1.25 ozginger garlic paste
- 15.5 oztomato puree or passata
- 2 tspsalt
- 1 ½ tsp to 1 tbspKashmiri chili powder
- 2 tspgaram masala
- 4 cupshot water, added in stages
- 2 tbspkasuri methi
- ½ to ⅔ cupheavy cream
- 3 ozunsalted butter, cultured if you can find it
Charcoal Smoking (Optional)
- ½ to 1 tspghee, for the charcoal