Of all the dals in Indian cuisine, dal makhani is perhaps one of the most glorious ones. It’s packed with flavor, a smooth creamy texture, tanginess from the yogurt and tomatoes that go into the stew and you can eat it by itself with a dollop of yogurt or with rice or roti. It really stands on its own. This recipe is for pressure cookers. However, you can easily adapt it for the stovetop, use a heavy Dutch oven with a lid. Presoak your beans overnight in water and then follow the rest of the steps in the Dutch Oven. Your cooking time will be approximately 35 to 45 minutes. I also have a mortal fear of stovetop pressure cookers, thank goodness for the soul that invented the electric one with all the safety features!
Last November while on the book tour, I visited the wonderful folk at Honey and Co. who also hosted my book dinner. I spoke with Itamar and Sarit who are the talented chefs behind the store and it’s now up in their podcast and you can listen to the conversation on their Food Talks podcast here. (iTunes, Spotify or Stitcher).