Dal makhani
(9-21/21) Made this recipe from Chefinyou— http://chefinyou.com/2011/02/25/dal-makhani/
1. I added some double concentrated tomato paste and had to amp the spices up a bit but I think in the end the taste was right. The Chana dal didn’t pressure cook even though I soaked it overnight and pressure cooked for nine minutes. I used canned tomato sauce. I used the red onion. I also used full fat milk. Would try this recipe again, but try to get Chana dal softer.
(12-20-21)‘ made this recipe from piping pot curry
https://pipingpotcurry.com/dal-makhani-instant-pot/
1. I added extra ginger and garlic and half a green chile. Also added some amchur and Kasoori methi. Overall, it was good, more like an Indian chili. Had a bit of a kick to it.
2. The water ratio appeared correct, and this got better about two days after it was first made. Would make it the same method again, but would tinker further with the taste.
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