Set out a scale and the equipment for Dal makhani. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh urad dal, dry kidney beans, unsalted butter, heavy cream, tomato, fresh ginger, garlic, garam masala, kosher salt. Dal makhani is cooked in Punjab as its own plate, not as a copy of a restaurant menu. Simmer the dal and beans until they collapse, then mount the pot with butter and a little cream. Amounts are for 4 from foods this library can count.
