Dal Makhani

Ingredients

• 2.02 l Water
• 4 pcs Garlic
• 200 g Tomato Puree
• 140 g Whole Black Urad Dal
• 40 g Kidney Beans
• 2 tbsp Ghee
• 1 pcs Onion
• 20 g Ginger
• 1 tsp Cumin Seeds
• 2 pcs Bay Leaves
• 1 tsp Kashmiri Chili Powder
• 0.25 tsp Turmeric
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi
• 3 tbsp Butter
• 2.25 tsp Kosher Salt
• 10 g Cilantro
• 1 pcs Lemon
• 1.5 tsp Coriander Powder
• 60 ml Heavy Cream

Method

1. Rinse {whole_black_urad_dal} and {kidney_beans}, then cover with {water} in a large bowl and soak until swollen and evenly hydrated.
2. Drain the soaked {whole_black_urad_dal} and {kidney_beans}, then place in a heavy pot with fresh {water}, {bay_leaves} and some {kosher_salt}. Bring to a boil over medium-high heat, skim if needed, then simmer over low heat until the legumes are very tender and beginning to break down.
3. Finely dice {onion} and mince {ginger}, {garlic} and {cilantro} so they cook quickly and melt into the sauce.
4. Heat {ghee} in a wide sauté pan over medium heat. Add {cumin_seeds} and let them crackle until fragrant, then add {onion} with a pinch of {kosher_salt} and cook until deep golden. Stir in {ginger} and {garlic} until aromatic, then add {tomato_puree}, {kashmiri_chili_powder}, {turmeric} and {coriander_powder}. Cook, stirring often, until the masala darkens and the fat separates; this drives off raw flavor and builds depth.
5. Add the cooked {whole_black_urad_dal}, {kidney_beans} and their cooking liquid to the pan with the masala over low heat. Mash some of the legumes against the side of the pan for a creamy body, then stir in {butter} and a little more {kosher_salt}. Simmer gently until glossy, thick and unified, adding a splash of {water} if needed so it flows slowly from the spoon.
6. Lower the heat and fold in {heavy_cream}, {garam_masala} and crushed {kasuri_methi}. Warm gently so the dairy stays silky, then taste and adjust with {kosher_salt}. Finish with {cilantro}, a squeeze of {lemon} and a final swirl of {butter} for shine.