Comments on: Recreating Perfection: Dal Makhani (Creamy Black Lentils) http://www.hookedonheat.com/2007/11/14/recreating-perfection/ Indian Inspired Flavours... Sat, 25 May 2013 12:47:57 +0000 http://wordpress.org/?v=2.6.5 By: Rashmi http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-74351 Rashmi Wed, 10 Apr 2013 15:06:15 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-74351 I don't have whole black lentils. Can we make use of urad dal instead and follow the same recipe? I don’t have whole black lentils. Can we make use of urad dal instead and follow the same recipe?

]]> By: Kitty http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-71141 Kitty Thu, 28 Feb 2013 23:58:02 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-71141 Hello I just wanted to let you know that I loved this dal. When I went back to india in 2006 I had it then, but I could never get the same taste. This recipe has come very close to it (they use A LOT of butter and cream), but I like how you used only little and no cream......Yah for this recipe. You have a lot more recipes on here that I will definitely try, because this one was a hit. Just wanted to say thank you for this one. Kitty Hello
I just wanted to let you know that I loved this dal. When I went back to india in 2006 I had it then, but I could never get the same taste. This recipe has come very close to it (they use A LOT of butter and cream), but I like how you used only little and no cream……Yah for this recipe. You have a lot more recipes on here that I will definitely try, because this one was a hit. Just wanted to say thank you for this one.

Kitty

]]> By: Rachelle http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-69575 Rachelle Sun, 02 Dec 2012 22:47:37 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-69575 Thank you! This is a wonderful recipe. I have seen many for Daal Makhani with a lot of butter and cream but you have proved it's not necessary. I found your recipe to be very flexible -- I boiled brown lentils with canned kidney beans then mixed with the onion paste. I was too lazy to make the garlic butter so I just stirred garlic into the pot. I also made a triple batch and measured quite roughly -- delicious! Thank you and thanks to your mom. This is going into my regular rotation, sharing top place with the red lentil daal from my friend Krishna's mom. Thank you! This is a wonderful recipe. I have seen many for Daal Makhani with a lot of butter and cream but you have proved it’s not necessary. I found your recipe to be very flexible — I boiled brown lentils with canned kidney beans then mixed with the onion paste. I was too lazy to make the garlic butter so I just stirred garlic into the pot. I also made a triple batch and measured quite roughly — delicious!

Thank you and thanks to your mom. This is going into my regular rotation, sharing top place with the red lentil daal from my friend Krishna’s mom.

]]> By: Emmy http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-69549 Emmy Sun, 07 Oct 2012 06:56:07 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-69549 I use this recipe over and over again! Its simple enough to replicate, and easy to adjust to your preferences. My adjustments: I add a whole can of tomato paste (smallest size) turmeric, cumin, curry powder, and red pepper flakes for added heat 1 cube of vegetable bouillon sometimes I will add shredded carrot for more vegetable content, and a splash of color! I use this recipe over and over again! Its simple enough to replicate, and easy to adjust to your preferences. My adjustments:

I add a whole can of tomato paste (smallest size)
turmeric, cumin, curry powder, and red pepper flakes for added heat
1 cube of vegetable bouillon
sometimes I will add shredded carrot for more vegetable content, and a splash of color!

]]> By: JohnTheFoodWriter http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-69299 JohnTheFoodWriter Mon, 30 Apr 2012 21:06:49 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-69299 What is the purpose of the kidney beans in this recipe? Is it to form a complete protein? Or is it for taste? What is the purpose of the kidney beans in this recipe? Is it to form a complete protein? Or is it for taste?

]]> By: Dean http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68542 Dean Fri, 11 Nov 2011 03:08:36 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68542 PS would also have more than doubled the chili powder, we didn't get much heat from the 1 tsp once we'd doubled it. PS would also have more than doubled the chili powder, we didn’t get much heat from the 1 tsp once we’d doubled it.

]]> By: Dean http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68541 Dean Fri, 11 Nov 2011 03:05:01 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68541 Hi, stumbled across this recipe and tried it out last night, like everyone else we think its great - I forgot the milk so have to go back and try it again, but my g/f thought it was fantastic. Nice rich and tomatoey and even without the milk, pretty creamy. Like someone else I just mashed garlic and ginger for the ginger paste and used canned tomatoes, which I wouldn't think made any difference, I'd doubled the beans and lentils, so just doubled everything else, I think for some of the ingredients I'd be inclined to triple them. Well I probably did for the tomato paste anyway, didn't seem worth leaving that little bit in the tin, probably on the edge for the garlic, but the ginger got a little lost, so I'd probably go for a two -3 inch long, thumb sized piece if you're using it fresh (for a doubled recipe). My main question was about the tempering. I haven't come across it in this context, usually just for adding milk or eggs to hot dishes, so like to bridge the heat difference for new ingredients being added to a hot dish. So how long should the butter and garlic be heated for? I wasn't that keen on whole raw garlic being added (especially as I'd already added about 4-5 cloves crushed), so cut the garlic into large slices and fried it in the butter till it was all foamy and the garlic seemed cooked. It still tasted great, but just wanted to check how far away we were from the original intention. For Elizabeth, I definitely wouldn't keep the water you soaked the beans in. Kidney beans have a toxin that's removed through the soaking and cooking process. Not sure what retaining that soaking liquid would do for the toxin removal. Just check the amount of water you add to the bean/lentil mix when you add it to the sauce before pressure cooking. I only added a tomato can full of additional water, but I had used canned tomatoes and that had a fair bit of liquid and a whole tin of tomato paste. So just judge it before you put the lid on and made sure its perhaps just a bit more liquidy than you want at the end, as the pressure cooker doesn't lose much liquid during cooking. Hi, stumbled across this recipe and tried it out last night, like everyone else we think its great - I forgot the milk so have to go back and try it again, but my g/f thought it was fantastic. Nice rich and tomatoey and even without the milk, pretty creamy.

Like someone else I just mashed garlic and ginger for the ginger paste and used canned tomatoes, which I wouldn’t think made any difference,

I’d doubled the beans and lentils, so just doubled everything else, I think for some of the ingredients I’d be inclined to triple them. Well I probably did for the tomato paste anyway, didn’t seem worth leaving that little bit in the tin, probably on the edge for the garlic, but the ginger got a little lost, so I’d probably go for a two -3 inch long, thumb sized piece if you’re using it fresh (for a doubled recipe).

My main question was about the tempering. I haven’t come across it in this context, usually just for adding milk or eggs to hot dishes, so like to bridge the heat difference for new ingredients being added to a hot dish.

So how long should the butter and garlic be heated for? I wasn’t that keen on whole raw garlic being added (especially as I’d already added about 4-5 cloves crushed), so cut the garlic into large slices and fried it in the butter till it was all foamy and the garlic seemed cooked. It still tasted great, but just wanted to check how far away we were from the original intention.

For Elizabeth, I definitely wouldn’t keep the water you soaked the beans in. Kidney beans have a toxin that’s removed through the soaking and cooking process. Not sure what retaining that soaking liquid would do for the toxin removal. Just check the amount of water you add to the bean/lentil mix when you add it to the sauce before pressure cooking. I only added a tomato can full of additional water, but I had used canned tomatoes and that had a fair bit of liquid and a whole tin of tomato paste. So just judge it before you put the lid on and made sure its perhaps just a bit more liquidy than you want at the end, as the pressure cooker doesn’t lose much liquid during cooking.

]]> By: chris http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68471 chris Wed, 02 Nov 2011 15:18:51 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68471 Great recipe. I lived in Kuwait from 1985-1996 and fondly remember the first night the Moghul Mahal reopened after the invasion. Their Adrak Kapanji were to die for. Also their cricket ball sized Samosas were amazing. They catered for many parties at our villa and they never disappointed us. Off to make another batch of Dhal Makani as per your recipe :) Great recipe. I lived in Kuwait from 1985-1996 and fondly remember the first night the Moghul Mahal reopened after the invasion. Their Adrak Kapanji were to die for. Also their cricket ball sized Samosas were amazing. They catered for many parties at our villa and they never disappointed us. Off to make another batch of Dhal Makani as per your recipe :)

]]> By: Angelica http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68038 Angelica Thu, 06 Oct 2011 15:19:04 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-68038 Hi Meena, I made this dish last night and it was fantastic, but turned out sweeter than I expected. Is it supposed to be very sweet? I am trying to figure out what I can change next time. Thanks! Hi Meena, I made this dish last night and it was fantastic, but turned out sweeter than I expected. Is it supposed to be very sweet? I am trying to figure out what I can change next time. Thanks!

]]> By: ed hansen http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-67958 ed hansen Fri, 09 Sep 2011 13:22:37 +0000 http://www.hookedonheat.com/2007/11/14/recreating-perfection/#comment-67958 where to find a crock pot, slow cooker in Kuwait ? where to find a crock pot, slow cooker in Kuwait ?

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