Background

• Dal makhani (or Dal Bukhara as a famous variation without the kidney beans) is a classic Delhi dish of smoky, creamy, butter lentils made with black whole urad dal
• It was invented at the famous Delhi restaurant Moti Mahal by Kundan Lal Jaggi
• Most lentils and beans taste best when cooked from dry, but kidney beans can be poisonous if not cooked properly, so they are the only bean that I prefer to use canned

Ingredients

• 1 cup whole urad dal (black dal or matpe beans)
• 15 oz can kidney beans (or another half cup of urad dal for dal bukhara)
• 3 tablespoons coconut oil or vegan butter
• 1 small onion, diced (~1 cup)
• 1 small indian bay leaf (tej patta)
• 4-6 cloves garlic (or garlic paste)
• 1 tsp minced ginger (or ginger paste)
• 1 green chile
• 1 cup tomato puree or crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon kashmiri chile powder
• ½ teaspoon coriander
• ¼ teaspoon turmeric
• ⅓ cup coconut cream or ½ cup coconut milk
• 2 teaspoons fenugreek leaves (optional)
• ½ teaspoon garam masala

Instructions

1. Soak the urad dal in water for 6 hours or overnight
2. Pressure cook the urad dal for 30 mins on high and let the pressure release naturally
3. Fry the onions in oil with the bay leaf until translucent (4-6 minutes) in a stock pot
4. Add the ginger, garlic and chilies and cook for 30 seconds
5. Add the tomatoes and deglaze the pan
6. Add the spices (except garam masala) and cook for 5 minutes
7. Add the dal and rajma and additional water if needed to thin out the mixture
8. Mix and cook on low for 30 minutes to an hour
9. (Optional) Add characteristic smokiness to the dal without cooking it for 24 hours using the dhugaar method: Light a piece on charcoal on the stove and place it in a small bowl. Pour a small amount of oil on it and place it floating in the dal for 1-2 minutes.
10. Add the coconut cream and garam masala and simmer for 5 minutes (or longer to desired thickness)