Dal Makhani | Liam's Recipes | Umami

Ingredients

• 1 cup whole urad dal (black lentils), rinsed and soaked overnight in a lot of water and 1 tsp of baking soda
• ¼ cup dried kidney beans, rinsed and soaked overnight with the lentils
• 2 medium tomatoes, diced
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 in piece ginger, minced
• 3½-4 cups of liquid (from cooking the lentils and beans)
• ½ cup cashew cream, heavy cream, or full-fat coconut milk
• 1 cup fresh cilantro or parsley, chopped
• 1 tbsp lemon juice
• 1 tsp sugar
• Extra virgin olive oil or butter
• Water
• Spices
• 2-3 inch cinnamon stick (or a touch or ground cinnamon
• 4 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 tsp cumin seats
• 2 tsp kosher salt
• 1 tsp ground coriander
• ½ tsp Indian red chili powder (like Kashmiri, etc)
• ⅛ tsp ground nutmeg
• Tadka
• 3 tbsp olive oil or butter
• 1 in piece of ginger, cut into matchsticks
• 1 tbsp kasoori methi, crushed
• 1 tsp garam masala
• ½ tsp Indian red chili powder