Buttery dal (Dal makkhani) from Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot® (page 15) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • kkmatti on October 30, 2023

    This was a great dal makkhani! Super easy and will definitely make again. Didn't soak the beans overnight so the cook time on the recipe was a bit off. Added 20 mins to the cook time and the beans were perfect. I used a super spicy indian chili powder so we skipped the extra chili powder at the end. I toasted the garam masala added at the end to boost the flavor of the spices and then stirred the butter into the spices before adding them to the dal. Next time I'll do the same with the ginger and garlic. I didn't mash the beans as much as the recipe indicated because I wanted my dal to have more texture. I think I'll substitute coconut cream for the cream next time to make the dish dairy-free.

  • IvyManning on March 11, 2021

    Super bland. And the beans had a bit of a chew, had to cook much longer than indicated.

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