Dal makhani from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 292) by Nik Sharma

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

Accompaniments: Potato pancakes; The dhungar method

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

  • paisleymonsoon on January 07, 2026

    The urad beans had hard pieces. So, I kept thi king I was getting a rock. These were just okay. It was better with creme fraiche also served on top. Adding the tadka felt like way too much fat. I probably won't make it again.

  • Lepa on April 06, 2021

    This was pretty good. Not my favorite dal but we liked it. I liked the inclusion of kidney beans, as the mixture made a nice texture. We used 1/2 the ginger and garlic, per the recipe, because we were cooking for children and didn't want it to be too "fiery." I think we could have used a bit more spice so maybe I'll use 3/4 next time. The ingredient list on EYB, strangely enough, is not accurate and not at all like the recipe.

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