Dal Makhani.

~150 minutes estimated. The time estimate excludes overnight soaking. Canned kidney beans are intentional; raw kidney beans need a separate safe method.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 7.05 oz by weight whole black urad, soaked overnight and drained
• 5.29 oz by weight canned kidney beans, drained
• 40.58 fl oz water, plus more as needed
• 8.82 oz by weight tomato purée
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 1.41 oz by weight butter
• 3.38 fl oz cream
• 1 tsp garam masala
• 0.75 tsp salt

Method

1. 01

   Simmer soaked urad in fresh water until fully tender, topping up with hot water as needed. Allow extra time for older lentils.

2. 02

   In a separate pan, melt half the butter. Cook ginger and garlic briefly, then reduce the tomato purée until thick.

3. 03

   Add cooked urad, canned kidney beans, and cooking liquid to the tomato base. Simmer slowly, stirring often.

4. 04

   Mash a small portion to thicken. Finish with remaining butter, garam masala, cream, and salt.

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