Dal Makhani | To Try

Name: Dal Makhani | To Try
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

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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