Dal Makhani

NOTE: Madras Lentils from Tasty Bite is Dal Makhani.

Ingredients

• 1 cup Urad dal (available at Indian grocery stores)

• ¼ cup Small kidney beans, e.g. small red beans from Goya

• 6-8 cups Water

• 1 pinch Hing (asafoetida powder)

• 1 1" piece of ginger root

• 3-4 tbsp Butter

• 1 tsp Cumin seeds

• 1 clove Garlic, peeled and minced

• 1 Small onion, peeled and chopped

• 2 Dried red chilies, stems removed

• 1 Dried green cardamon pod

• 1 14 oz. can of diced tomatoes, drained

• ½-⅔ cup Heavy cream

Preparation

Pick over and rinse dal.

Put dal and kidney beans in large pot, along with approx 6 cups water. Cover and bring to a boil. Lower heat to simmer, cook about 2 minutes. Let sit unheated for an hour.

Add ginger and hing powder, reheat to a boil for ten minutes, then lower heat again to a simmer, and cook for 1 and 3/4 hours, venting slightly and adding water when necessary. Beans should be soft enough to mash easily with a wooden spoon against the side of the pot. Remove ginger. Mash beans gently - about half of them should remain whole. Set aside while you cook the tomato and onion mixture.

Melt butter in a large skillet. Add the cumin seeds. Heat for as little as thirty seconds, until they start to snap and pop. Add the garlic and saute briefly, then add the onions and continue to saute until the onions are golden and soft. Add the chilis, cardomon pod, and tomatoes. Cook on medium-low heat until the tomatoes are soft and easily broken up.

Stir the bean mixture into the skillet. Add some water if necessary. Simmer for 15 minutes or so. Turn off heat, add cream and let sit for 5 minutes, then serve.

•	1 cup	Urad dal (available at Indian grocery stores)
•	¼ cup	Small kidney beans, e.g. small red beans from Goya
•	6-8 cups	Water
•	1 pinch	Hing (asafoetida powder)
•	1	1" piece of ginger root
•	3-4 tbsp	Butter
•	1 tsp	Cumin seeds
•	1 clove	Garlic, peeled and minced
•	1	Small onion, peeled and chopped
•	2	Dried red chilies, stems removed
•	1	Dried green cardamon pod
•	1	14 oz. can of diced tomatoes, drained
•	½-⅔ cup	Heavy cream

	Pick over and rinse dal.
	Put dal and kidney beans in large pot, along with approx 6 cups water. Cover and bring to a boil. Lower heat to simmer, cook about 2 minutes. Let sit unheated for an hour.
	Add ginger and hing powder, reheat to a boil for ten minutes, then lower heat again to a simmer, and cook for 1 and 3/4 hours, venting slightly and adding water when necessary. Beans should be soft enough to mash easily with a wooden spoon against the side of the pot. Remove ginger. Mash beans gently - about half of them should remain whole. Set aside while you cook the tomato and onion mixture.
	Melt butter in a large skillet. Add the cumin seeds. Heat for as little as thirty seconds, until they start to snap and pop. Add the garlic and saute briefly, then add the onions and continue to saute until the onions are golden and soft. Add the chilis, cardomon pod, and tomatoes. Cook on medium-low heat until the tomatoes are soft and easily broken up.
	Stir the bean mixture into the skillet. Add some water if necessary. Simmer for 15 minutes or so. Turn off heat, add cream and let sit for 5 minutes, then serve.