Black dal (Dal makhani) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 167) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AllieTaylor on December 08, 2024

    Easy to make as I was puttering around in the kitchen anyway. Very nice. Added a bit more heat once it was done (had an open tub of Massaman curry paste in the fridge).

  • fbcd on October 07, 2022

    I love dal makhani but this recipe was not it. It misses the complexity that I am looking for. She has a non-dairy black dal in East, that looks more interesting.

  • patioweather on October 26, 2017

    This was the most effort to lowest reward recipe in the book. If I make them again, I will use a pressure cooker.

  • Lepa on September 05, 2016

    I thought this was okay. I was happy to finish a bowl but do not feel inclined to make it again. I wanted more spice/flavor/complexity.

  • TrishaCP on May 09, 2016

    This is a good solid dal recipe, but not as stellar as some of the other recipes I've tried so far in the book.

  • Rutabaga on October 21, 2015

    I'm so glad I tried this one. Even my husband, not usually a lentil fan, enjoyed it and had seconds. It's wonderfully creamy and comforting, although I admit I added a little extra cream myself. I made only half the recipe, and found it feeds four people quite generously. Fortunately, I read through the recipe the night before, which made me realize that I needed to start soaking the lentils that same night, then cook the lentils most of the way in the morning in order to have them ready for dinner that night after returning home from work. This schedule works well, though, as the lentils benefit from a long rest that allows the flavors to mingle.

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