Dal Makhani | To Try | Umami

Ingredients

• For the Ginger and Garlic Paste: One 2-inch piece ginger (about 1 ounce; 30g), peeled6 medium cloves garlic (1 ounce; 30g), peeled For the Dal:
• 1 cup dried black urad dal (8 ounces; 226g), rinsed and drained - not lentils, read SE website about how they’re different
• 1/3 cup dried rajma or red kidney beans (2 1/2 ounces; 70g)
• 1 dried bay leaf
• 6 tablespoons (90ml) vegetable oil
• 2 teaspoons ginger and garlic paste (see above)
• 2 tablespoons (16g) Kashmiri red chile powder
• 1 tablespoon (7g) ground coriander
• 1 tablespoon (8g) ground cumin
• 1 cup canned crushed tomatoes (see notes)
• 1/2 teaspoon garam masala
• 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 1/2 cup (60ml) heavy cream
• 2 tablespoons butter (about 1 ounce; 28g), plus more to top