Dal Makhani

28 Dec

Lifted straight from the famous Sanjeev Kapoor’s website. Tastes quite good, although I do miss no onions in it. Secondly make sure that the amount of black urad dal is atleast double that of the rajma (kidney beans) else you can hardly taste the black dal – which really is the essence of Dal Makhani. I accidentally added an equal amount of rajma and er..

Also remember that when you soak beans overnight in water, it just absorbs all the water and bloats to twice its size. We now have enough dal to last us for er 3 days. Sheesh 😀

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