For the Dal (beans):
200g black lentils (Urad bean, black gram)
50g red kidney beans
1 bay leaf
3 green cardamom pods
1 small onion
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp salt
For the tempering (the flavour)
40g butter
2 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 onion
2 tomatoes
1 tbsp coriander powder
1 tsp kashmiri chili powder
1/4 tsp garam masala
125ml milk OR 3 tbsp fresh cream
2 tbsp kasuri methi
Serve with Naan bread
Note: Some of the ingredients are hard to find, and easier to find in an Indian supermarket
Soak 200 g black lentils and 50 g red kidney beans overnight.
Chop 1 small onion. Rinse the soaked dal, add to a pot of water covered with 2cm of water, and bring to a boil. Add 1 bayleaf, 1 tbsp garlic paste, 1 tbsp ginger paste, 3 cardemon pods, 1/2 tsp salt, and the chopped onion. Boil for at least 60 minutes on a low boil with the lid on. By this time there should be no hard black lentils. If there are, continue cooking for another 10-15minutes. Mash the dal with the back end of a ladle. Add extra water if needed to ensure it is still liquid.
Mince 1 onion. Cut 2 tomatoes into blocks. Melt 40 gr butter in a pan, and add 2 tsp cumin seeds. When the cumin seeds are popping, add 1 tsp ginger paste, 1 tsp garlic paste, the minced onion, and saute until cooked (~2 minutes). Add the diced tomatoes, and saute for a further 3-4 minutes (breaking apart the tomato further), this should drive off most of the water. Add 1 tsp kashmiri chili powder, 1 tbsp koriander powder, and 1/4 tsp garam masala. Saute until aromatic. Add a small amount of water if necessary to ensure spices cook.
Add the tempering in to the dal. Bring the mixture up to a medium boil for 1 minute. Mash the dal slightly more if needed. Turn down the heat down to a very slow simmer. Add 125 ml milk/cream. Cook for at least 30 minutes, but preferably 1.5+ hour. Preheat the oven at 200 degrees for the naan bread.
Shortly fry 2 tbs kasuri methi in a frying pan without oil. Crumble the kasuri methi over the dal makhani. Optional: add 15 gr of butter. Cook for a further 2 minutes before serving with the naan bread.