Comments on: Recreating Perfection: Dal Makhani (Creamy Black Lentils)

By: Dean

Dean — Fri, 11 Nov 2011 03:08:36 +0000

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

Dean — Fri, 11 Nov 2011 03:05:01 +0000

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

chris — Wed, 02 Nov 2011 15:18:51 +0000

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

Angelica — Thu, 06 Oct 2011 15:19:04 +0000

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

ed hansen — Fri, 09 Sep 2011 13:22:37 +0000

where to find a crock pot, slow cooker in Kuwait ?

By: Sophie

Sophie — Mon, 05 Sep 2011 04:06:47 +0000

I saw this recipe probably about a year ago, and it looked so amazing, but I didn’t have a pressure cooker, nor a slow cooker. Then my laptop got stolen and I lost the recipe.

But now! I have ordered a pressure cooker, it’s on it’s way to NZ from the USA, and I’m so excited that this will be the first recipe I cook in it!

By: sue

sue — Sun, 28 Aug 2011 22:45:34 +0000

Tried this black lentil dish at a street market stall in Southampton on Saturday and was blown away by the taste. After enquiring to them about the dish and its contents looked it up on the internet and found your site. Seems many people really like this dish. I am going to give your recipe a try as it seems similar to the way they told me they prepare it, except she added butter at the end. Guess your is a healthier option. I also lived in Kuwait many many years ago and enjoyed the food there immensely especially the fish/prawn dishes due to the lovely fish they have available there. If I ever return to Kuwait I will certainly be visiting the Kyber.
Also love a good bariyani but never found a good recipe do you know one?

By: Myrtle Vinyard

Myrtle Vinyard — Sun, 16 Jan 2011 03:30:17 +0000

Wow, awesome blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your site is excellent, let alone the content!

By: Sean

Sean — Tue, 14 Dec 2010 01:16:53 +0000

Wow! Such an easy recipe to make! Dal makhani became a favorite of mine at a local Philadelphia restaurant. This version is slightly different, equally delicious. I’m not a cook, just my second Indian dish under my belt. But I have great taste in food and this will keep me home and not in the restaurant!

I, too, am curious about doubling the ingredients so I can make a bigger portion. If anyone has tried this, please share!

By: jeyanthi

jeyanthi — Mon, 15 Nov 2010 13:24:27 +0000

Thanks a loooooot…the receipe was just awesome!!!