Dal Makhani
A Punjabi bean stew from North India. When prepared traditionally in a tandoor, this dish is imbued naturally with a complex smoky flavor.
Ingredients
- 140 g Black Gram, cooked until soft
- 40 g Dried Red Kidney Bean, cooked until soft
- 50 g Onion, finely chopped
- 2 Serrano Chiles, stems and seeds removed, chopped
- 1/2 tsp. Garlic, minced
- 1/2 tsp. Ginger, minced
- 200 g Tomato Sauce
- 1/2 tsp. Cumin Seed
- 3 Cloves
- 3 Green Cardamom
- 1 Indian Black Cardamom
- 1 in. Cinnamon
- 1 Tej Patta
- 1/2 tsp. Cayenne Powder
- 1/4 tsp. Grated Nutmeg
- 2 Tbsp. Heavy Cream, plus more for serving
- 1/4 tsp. Fenugreek Leaf
- 3 Tbsp. Butter
- 1/4 tsp. Salt, as needed
- 1/2 tsp. Neutral Oil
- 2 Tbsp. Cilantro, chopped
Instructions
Instructions
1.
Heat the butter in a pot over medium-low heat. Add the whole spices and fry until aromatic.
Add the onion and continue frying until starting to become golden.
3.
Add ginger and garlic and continue frying briefly to mellow.
4.
Add chiles and fry briefly to soften.
5.
Add tomato sauce, chile powder, and nutmeg. Continue frying, stirring, until the butter begins to separate from the sauce.
6.
Gently stir in the cooked beans along with 1 c. of water. {Editor's note: Is this enough liquid?} Simmer over low heat, stirring often and gently, until beginning to thicken.
Add the salt and continue simmering, adding additional water as needed when beginning to dry out. The longer this is simmered, the better the final flavor will be. Simmer for at least 25 minutes. Finish simmering by reducing to a medium consistency (or by adding enough water back in to thin to this consistency).
Stir in the cream to fully incorporate, and remove from heat. Stir in the kasuri methi, cover, and set aside.
Infuse
9.[Optional] Heat a small piece of charcoal over fire until evenly red hot. Place the coal in a small bowl (small enough to fit inside of the pot with the beans) and drizzle the neutral oil over top, which will immediately produce smoke. Float the small bowl on top of the beans and cover with a tight lid. Let infuse with smoke for several minutes.
Serve topped with cilantro and additional cream.
Made a double batch. Used half a poblano instead of serranos; used ~400g plum tomatoes diced instead of sauce; used about 2 tsp. of salt. Simmered for about 2 hours in total. The smoke from the coal added a lot of flavor - this is phenomenal.