Dal Makhani

by Maya Lindqvist

12 servings

Cooked Lentils

• 1.32 lbwhole black urad dal
• 6 ozred kidney beans (rajma)
• 12 ⅛ cupsfresh water, for cooking

Dal Makhani

• 6 tbspghee
• 3 leavesbay leaf
• 6 podsgreen cardamom pods
• 3 podsblack cardamom pod
• 7 ozonion (1 small to medium)
• 2 ozginger garlic paste
• 1.46 lbtomato puree or passata
• 1 tbspsalt
• 2 ¼ tsp to 1 ½ tbspKashmiri chili powder
• 1 tbspgaram masala
• 6 ⅛ cupshot water, added in stages
• 3 tbspkasuri methi
• ¾ to 1 cupheavy cream
• 4.5 ozunsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

• ¾ to 1 ½ tspghee, for the charcoal