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Dal Makhani (version 3) Recipe - Serves 4
 
Ingredients
2/3 cup (120g or 4 oz) whole urad dal
1 cup (180g or 6 oz) red kidney beans
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
6 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
2 tablespoons (30ml) cooking oil
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) fenugreek seeds
1 pinch asafoetida (hing)
1/2 teaspoon (2.5ml) cayenne pepper
1 tablespoon (15ml) garam masala
140g (5 oz) tomato paste
2/3 cup (160ml or 5 fl oz) milk
1 teaspoon (5ml) salt
Method
Pick out, and discard, any impurities in the urad dal and then put the urad dal and red kidney beans into bowls and cover well with cold water (at least 5cm or 2 inches of water above the beans) and leave overnight
Next day, rinse the dal and beans thoroughly
Put the urad dal and red kidney beans into a medium saucepan and cover with cold water so that the water is 2.5cm (1 inch) above the level of the urad dal and red kidney beans
Add the ginger, half of the garlic and the fresh chilli to the medium saucepan, bring the saucepan to a good simmer and simmer for 25 minutes, stirring now and again
Drain the saucepan, lightly mash the contents with the back of a spoon and set aside
Heat the oil in a heavy saucepan over a medium to high heat
Once the oil is heated, add the cumin and fenugreek seeds and stir-fry for 2 minutes
Add the asafoetida (hing), cayenne pepper and garam masala, mix well and stir-fry for a minute
Add the second half of the garlic, mix well and stir-fry for 30 seconds
Add the tomato paste, mix well and stir-fry for 2 minutes
Add the spicy contents of the heavy saucepan to the saucepan containing the cooked urad dal and red kidney beans, mix well and bring to the boil (add more water if the dal is too thick)
Add the milk and salt, mix well and bring to a good simmer
Adjust the heat to maintain a good simmer and simmer for 10 minutes stirring often (add a little more water if the dal becomes too thick)
Serve on basmati rice with a warm naan
 
Recipe submitted by Tia Singh on 8 April 2012

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