The secret to dal makhani isn’t what you’d expect — but it’s the reason it tastes like restaurant-style perfection. #DalMakhani #IndianFood #ComfortFood #VegetarianRecipes #IndianCuisine #LentilLovers

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‘White woman discovers Dal Makhani’: Netizens react as woman’s recipe of Marry Me Lentils goes viral |

Image credits: Instagram/bytheforkful_ In a video going viral on …
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https://www.diningandcooking.com/2220250/white-woman-discovers-dal-makhani-netizens-react-as-womans-recipe-of-marry-me-lentils-goes-viral/

I love #DalMakhani. But when I feel like one, I never have fancy kinds of lentils or coconut milk at home.
Turns out, I can do without them. The spices and ginger with garlic are mega important of course.
For today's Dal I used 200gr dry brown lentils and 50gr dry green peas, soaked overnight and cooked for an hour – with half a sweet potato as coconut ersatz, nothing else. Then blended.
The sauce with spices as per recipe, more or less.
I prepare 3 mounts: 1 mount chopped onions, lightly browned in real butter (this time. Last time I used margarine with 1 TS of sugar to imitate the sweet milky taste)
1 mount chopped garlic and ginger, half the onion mount.
1 mount spices, half the ginger-garlic mount.
Today I used a 400ml packet tomato puré. But won't do it again. It lacks the fruitiness of chopped tomatoes.
When the sauce is done, pour in the lentil mush, stir vigorously, and cook for another 10mins.

Still tastes real yum!

Also I don't do rice with it. #anloCH4 ...
Any sort of bred is just fine.