Black dal from Stirring Slowly: Recipes to Restore & Revive (page 126) by Georgina Hayden

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Notes about this recipe

  • Boffcat on May 24, 2019

    This was nice, but I feel my search for the perfect dahl makhani continues. It seemed very susceptible to catching on the bottom of the pan while cooking, to the point that it affected the quantities of finished dahl - the recipe suggested it would serve 8-10, but I felt mine wouldn't really go further than 6. Perhaps cooking it in a casserole in a very low oven would avert the burning issues I had. This version of dahl makhani seems to use fewer spices than most; I would probably try a recipe with more complex/layered spicing next time, though perhaps copy Georgina Hayden's approach of an extremely long cooking time and building richness through alternating milk and water, rather than relying in excessive quantities of butter or cream.

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