Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
My first introduction to dal was in Ahmedabad, India. Dal Makhani is a wonderful, buttery dish of black Urad dal and not dry at all. I recently made this ‘house dal’ from the Dishoom cook book. It’s an investment in time, takes 4-5 hours but mostly hands off. In India they cook it 24 hours.Perfect with naan, although I didn’t have any.I bet it would pressure cook easily. Not a ‘curry’ but worth a try.Robbo