Mum's dal makhani (house black dal) from The Green Cookbook Easy Vegan & Vegetarian Dinners (page 180) by Rukmini Iyer

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

Accompaniments: Spiced roasted tomato & mushroom biryani pie with cucumber raita

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

    Black lentils require soaking overnight.

  • Apollonia on December 09, 2024

    This ultimately came out great, but I ran into some difficulties with the pressure cooker directions. First, my (well-soaked, new) lentils needed 5 more minutes under pressure than the directions called for, which adds a lot of time when you include getting back up to pressure. Second, I added all the lentils and their cooking water to the tomato/spice mixture, as the recipe directs. But with a pressure cooker, no water evaporates so my dal was extremely soupy. I had to boil it for another 30 minutes to get a reasonable texture. Nonetheless, it tasted great, and I'd make again, but with these notes in account.

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