Dal makhani from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 119) by Dr. Sheil Shukla

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

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

  • Eat Your Books

    Beans must be soaked for 8 hours or overnight.

  • Ganga108 on April 29, 2024

    Delicious! I cooked it and then left it on the slow cooking mode on the Instant Pot till dinner, as dal makhani benefits from long, slow cooking. However I snuck a chef's pleasure - an early bowl to myself. Being from #PlantBasedIndia , it forgoes butter + cream, replacing them with vegan butter and cashew cream. While it is nice, I miss the luxuriousness of lots of real butter and the wonder of real cream. I stuck to the book tho, and my nutritionist will thank me (she doesn't think anyone should eat dairy, even cheese ?? ) This recipe is quite tomato-y but I don't mind that. The author of this book generally tends to under-spice things, and uses a lot of garlic. I cut down on the garlic and up the chilli and pepper levels.

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