Dal Makhani

Yield:

• 2 quarts

Time:

• 90 minutes plus overnight soaking

Difficulty:

• Moderate

Ingredients

• 1 ½ cups sabut urad (whole, dried black dal), picked over and washed
• ½ cup dried red kidney beans, picked over and washed
• 1½ t salt 
  
  
• 1 T ghee or vegetable oil
• 1 pinch hing (asafoetida)
• 2 t cumin seeds
• ½ t turmeric powder
• 1 (1-inch) cinnamon stick
• 1 bay leaf 
• ½ t fenugreek seeds 
  
  
• 1 small yellow or red onion, minced
• 1 (1-inch piece) ginger, minced 
• 3 cloves garlic, minced 
• 1-4 Thai or serrano chiles, stems removed and thinly sliced
  
  
• ¼ cup unsalted tomato paste
• 2 t garam masala
• 2 t ground cumin
• 2 t ground coriander
• 2 t cayenne pepper
• 1 t cardamom seeds, ground (optional)
• 2 T methi (dried fenugreek leaves)
  
  
• 1/4 cup cream (optional, can substitute cashew cream for vegans)

Instructions

1. Soak the urad dal and kidney beans together in boiled, hot water for at least 1 hour or in room temperature water overnight. Drain and discard the water. 
2. Add salt and 5 cups fresh water, and cook till soft. [40 minutes will do in an instant pot]  
3. While beans are soaking/cooking, prepare masala. Begin by heating oil, then add hing, cumin seeds, turmeric, cinnamon, and bay leaf. Stir and cook for 1 minute until the seeds turn reddish brown.
4. Add the fenugreek seeds, and stir and cook for 30 seconds. Be careful not to overcook, as these seeds get bitter quickly.
5. Add the onion, stir and cook for 3 minutes. 
6. Add the ginger, garlic, and fresh chilis. Stir and cook for 1 minute. 
7. Add the tomato paste, garam masala, ground cumin, coriander, cayenne, cardamom, garam masala, and methi, together with ½ c water.  Stir and cook for 5 minutes, then remove from heat and set aside.
8. When beans are done, stir in cooked masala, add water to correct thickness, and simmer on low for 30 minutes.
9. If using, gently fold in cream and stir. Serve with basmati rice or Indian bread. .

Source: Based on https://www.indianasapplepie.com