Too busy to come over and share good food? Now you know what you're missing.
Monday, February 15, 2010
Those of you who know dal makhani probably won't recognize it here- it's normally dark brown. That's because it uses the whole urad dal - I only had the peeled kind in my pantry so I get yellow. And you can see that the cumin seeds are a bit overdone. But my, my is it tasty. Manjula's recipe is here.