Saturday, April 02, 2011
We first tried Dal Makhani at the wonderfully-named Bollywood Masala in Dickson. It quickly became one of Andrew's favourite curries, so I decided to try making it. Turns out you can buy the perfect spice mix from Bharat International, along with the black lentils (urad whole) and red kidney beans required to make it.
I tend to make a double batch in the pressure cooker, then stow meal-sized portions in the freezer for quick week day dinners. Serve with basmati rice or roti. Yum.