Dal Makhani (Black Gram and Kidney Bean Curry) | Lisa's Kitchen
- 3/4 cup dried whole urad dal (black gram)
- 1/4 cup dried red kidney beans
- 1/2 teaspoon turmeric
- 2-inch piece cinnamon stick
- 3 black cardamon pods, slightly crushed
- 2 - 3 medium cloves garlic, minced
- 2-inch piece fresh ginger, peeled and finely chopped
- For the tarka:
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds (optional)
- 2 - 3 fresh chilies, seeded and finely chopped
- 2 teaspoons Kashmiri chili powder
- 1/2 teaspoon amchoor powder (optional)
- 1/2 teaspoon cayenne
- 1/2 teaspoon mace
- 1/2 teaspoon garam masala
- 1 medium tomato, finely chopped
- small handful of dried curry leaves
- 1 1/2 teaspoons of sea salt
- 1/4 - 1/3 cup heavy cream, whisked
