Dal Maharani and the Tale of the Whistling Pressure Cooker

Home made Dal Maharani or Dal Makhani has been a staple at our place for about a year now. While it’s certainly not the prettiest dish out there it really is delicious. We used to order it regularly from an Indian restaurant in the West Village but once we moved to Brooklyn we found it really tough to find one that was just as good. So I decided to do some research on exactly what went into making this dish. I have to admit once I found some recipes online I was a little put off. There seemed to be so much preparation necessary and so many concepts that seemed so foreign. For example, do you know what goes into making ginger garlic paste? Have you ever used a pressure cooker? Where can you find ghee? Should you use cream or substitute with yogurt for a healthier alternative? What the heck is onion puree? With a little encouragement, some Amazon purchases, a trip to an Indian specialty food store, a few youtube instructional videos and some trial and error I’m proud to say that I can make some mean home made Dal Maharani that will put your local Indian restaurant to shame! I hope you find this information useful and decide to give vegetarian Indian cooking a try. I have to say a big thank you to Aditi at Eat East Indian. It was her video that gave me the confidence to take the plunge and try making this Dal recipe at home. You can find the link to the video here. Now let me tell you more about how to make Dal Maharani.

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