Monday, February 15, 2010

Dal Makhani

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.

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