Dal Makhani

[ysabetwordsmith]

Doug finished making the dal makhani today.  It's a little wetter than ideal -- beans can be tricky to cook -- but quite tasty.  Also it's kind of a pink color, rather than the darker reddish-brown I've often seen in restaurants.  This may be due to using fresh tomato puree or who knows what other reason.  We got one large container, four medium ones, and the bowl that Doug bailed out to eat immediately, which is a pretty good quantity.  \o/  Success!

Later this week we plan to shop for the chicken makhani ingredients and test that. 

Comments

[cmcmck]

All it needs is a naan, paratha or chappati on the side and yum!

That's lunch for millions of folks on the subcontinent! :o)

Well...

[ysabetwordsmith]

We forgot to buy any, drat it. Doug had his with lavash bread. When we have dal makhani for supper, I'll probably use a tortilla with mine.

Re: Well...

[filkferengi]

Corn or flour?

Re: Well...

[ysabetwordsmith]

The ones we have at home are flour. We couldn't find any naan yesterday.

Re: Well...

[filkferengi]

I've been known to have a flour tortilla as a snack by itself, although it's also excellent with toasted cheese.

Of course, anything is good inside a corn tortilla, too, & it's a much lower calorie option. They're excellent with that dab of leftovers.

Re: Well...

[ysabetwordsmith]

>>I've been known to have a flour tortilla as a snack by itself, although it's also excellent with toasted cheese.<<

We use them for burritos and quesadillas mostly.

>>Of course, anything is good inside a corn tortilla, too, & it's a much lower calorie option. They're excellent with that dab of leftovers.<<

Haven't found a good version of this in a baggie, only at a few restaurants. We just discovered a Mexican food truck near us that is muy bueno.

[pronker]

Sounds tasty and yay for the cook. I don't know why the reddish color faded.

I made Indian food twice weekly for the first seven years of marriage and tried out recipes that were mostly all edible, but yeah what the picture looks like and one's own end product can vary. Is there a better cuisine than Indian for luscious smells?