Dal Makhani

Adapted from https://www.indianhealthyrecipes.com/dal-makhani-recipe/ and https://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/.

Ingredients

• 1 lb black lentils
• 1 15 oz can kidney beans
• 2-3 cups tomato puree
• 2 red onions
• 2 bay leaves
• 1-3 tsp cayenne
• 2 1/2 tsp garam masala
• 1 1/4 tsp fenugreek
• 1 tsp whole cumin seed
• 5 cardamom pods
• 1.5 tablespoons minced garlic
• 1 tablespoon minced ginger
• 6 oz heavy cream
• 1 stick of butter (4 oz)
• optional veggies: chopped spinach or kale, carrots

Procedure

Thread 1

1. In a large pot, cover lentils with boiling water. Simmer 40 minutes, adding water as needed to keep lentils covered.

Thread 2

1. In a separate pan, saute the whole spices (cumin seed, cardamom, and bay) in a couple tablespoons of butter.
2. Add finely chopped onion and cook until golden.
3. Add ginger and garlic and cook for one minute.
4. Add tomato puree, cayenne, and garam masala. Cook 3-5 minutes.

Thread#join

1. Add tomato+spice mixture, the optional veggies, and kidney beans to the lentils. Simmer for an hour.
2. Add cream, remaining butter, and fenugreek.