Dal Makhani

by Maya Lindqvist

12 servings

Cooked Lentils

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

Dal Makhani

• ≈ 80 gghee
• ≈ 0.6 gbay leaf
• ≈ 1 ggreen cardamom pods
• ≈ 3.5 gblack cardamom pod
• 195 gonion (1 small to medium)
• 54 gginger garlic paste
• 660 gtomato puree or passata
• ≈ 18 gsalt
• ≈ 5 to 10 gKashmiri chili powder
• 6 ggaram masala
• ≈ 1440 ghot water, added in stages
• ≈ 4.5 gkasuri methi
• ≈ 180 to 240 gheavy cream
• 125 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ≈ 3.5 to 6.5 gghee, for the charcoal