Dal Makhani

by Maya Lindqvist

12 servings

Cooked Lentils

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

Dal Makhani

• 89 mlghee
• 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
• 15 mlsalt
• 11 to 22 mlKashmiri chili powder
• 15 mlgaram masala
• 1.44 lhot water, added in stages
• 44 mlkasuri methi
• 180 to 240 mlheavy cream
• 125 gunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• 3.5 to 7.5 mlghee, for the charcoal