Dal Makhani
by Maya Lindqvist
4 servings
Cooked Lentils
- 7 ozwhole black urad dal
- 2 ozred kidney beans (rajma)
- 4 cupsfresh water, for cooking
Dal Makhani
- 2 tbspghee
- 1 leafbay leaf
- 2 podsgreen cardamom pods
- 1 podblack cardamom pod
- 2.25 ozonion (1 small to medium)
- 0.75 ozginger garlic paste
- 8 oztomato puree or passata
- 1 tspsalt
- ¾ to 1 ½ tspKashmiri chili powder
- 1 tspgaram masala
- 2 cupshot water, added in stages
- 1 tbspkasuri methi
- ¼ to ⅓ cupheavy cream
- 1.5 ozunsalted butter, cultured if you can find it
Charcoal Smoking (Optional)
- ¼ to ½ tspghee, for the charcoal