Dal Makhani

by Maya Lindqvist

12 servings

Cooked Lentils

• 600 gwhole black urad dal
• 165 gred kidney beans (rajma)
• 2880 mlfresh water, for cooking

Dal Makhani

• 6 tbspghee
• 3 leavesbay leaf
• 6 podsgreen cardamom pods
• 3 podsblack cardamom pod
• 195 gonion (1 small to medium)
• 54 gginger garlic paste
• 660 gtomato puree or passata
• 3 tspsalt
• 2 ¼ to 4 ½ tspKashmiri chili powder
• 3 tspgaram masala
• 1440 mlhot water, added in stages
• 3 tbspkasuri methi
• 180 to 240 mlheavy cream
• 125 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ¾ to 1 ½ tspghee, for the charcoal