Dhal Makhani with homegrown beans

fx

Fri, 10 Jun 2016 13:18:19 GMT

Ah it does take weeks to burn off those calories but a really fine recipe don"t you agree?

Cynthia

Thu, 9 Jun 2016 04:14:07 GMT

I made dal makhani a couple of weeks ago too. I was visiting Trinidad and brought back some black gram dal with me.

fx

Thu, 2 Jun 2016 10:47:36 GMT

Indeed Indian cuisines are extremely rich with many centuries worth of traditions and successful combinations and all sorts of unique cooking methods (dum, dhungaar, bhunao, ...) and, compared to for instance Chinese cooking, there is a wealth of Indian-published book available in English with less common, more authentic recipes.

Chef RM

Wed, 1 Jun 2016 19:13:16 GMT

WOW...I deeply believe that one of the GREAT cuisines is Indian. It is far more complex than most people know.

fx

Wed, 1 Jun 2016 12:16:04 GMT

I stand corrected! Very right, a scant 2 cup it is. Article updated for unmetric quantities. Thanks!

Leila Karlslund

Wed, 1 Jun 2016 11:59:13 GMT

Sorry, but 5 dl is a scant 2 cups. So glad you are back - you were sorely missed by me. Leila, Denmark

fx

Wed, 1 Jun 2016 11:08:39 GMT

Well this is quite a favorable comparison for good old me! Thanks!

fx

Wed, 1 Jun 2016 11:08:22 GMT

Thanks, decadent it is!

fx

Wed, 1 Jun 2016 11:05:21 GMT

Ah Tony 5dl is what Americans call "1 cup" - sorry for that!

Tony Hall

Wed, 1 Jun 2016 07:01:29 GMT

Great photo"s and a great blog FX. What is "5dl" of cream. thx.

BK

Wed, 1 Jun 2016 03:28:22 GMT

So deliciously decadent!

Peter Durand

Tue, 31 May 2016 23:35:32 GMT

It is so good to see you back.

You and Chefsteps are my favorites.

Cheers,

Peter

fx

Tue, 31 May 2016 20:22:50 GMT

Yes the recipe uses as much butter as dry beans ... but I never dared to myself!

Laura

Tue, 31 May 2016 19:51:32 GMT

Up to 500 g of butter, along with 5 dl of heavy cream, for 500 g of beans?! :-O
I love butter, F-X, I really do, but I don"t think I could eat more than two forkfuls of that. Two delicious forkfuls, but nevertheless only two.

fx

Mon, 30 May 2016 11:23:10 GMT

Good point indeed Murgh Makhani is a really popular cousin of this recipe!

No unfortunately I am not a huge fan of fish, living in a landlocked country the kind of sea fish we get is like cooking Wooly Mammoth from the Ice Age...

fx

Mon, 30 May 2016 11:20:56 GMT

Everything is better with butter!

fx

Mon, 30 May 2016 11:20:46 GMT

Thanks Ashleigh! I really think that good butter is much better here than store-bought ghee.

Ashleigh Haze

Mon, 30 May 2016 09:39:52 GMT

Another gorgeous looking recipe FX, wonderfully informative as usual. I was similarly disabused of my notions about Indian cooking by the Subcontinent"s love of Ghee!

Karel

Sun, 29 May 2016 23:21:07 GMT

I love it already! BUTTER!

TFP

Sat, 28 May 2016 12:38:59 GMT

This recipe reminds me the time when I tried to cook a Murgh Makhani based on a recipe from the same book. It was delicious, although it was nothing like the stuff they serve in indian restaurants around here...

BTW, on an unrelated note, could you post a recipr for a serious Bouillabaisse? I happen to have many mediterranean fish in my part of the world (such as John Dory, Hake, and Rascasse Rouge), and I"d love to see how to cook them properly...