⏰ Session 173 — Dal Makhani (All-Day Slow Dal)
← Block 37–38: Indian Overview
Skill: Long-cook black lentil + kidney bean dal; cream integration; patience
Read first: Dal Makhani — Serious Eats
What you're learning: Dal makhani is the richest, most complex dal in the Punjabi repertoire — black urad lentils and kidney beans cooked for hours until they become creamy and almost stew-like, finished with cream and butter. The SE version adapts this to a pressure cooker for efficiency. The traditional version simmers overnight on a dying fire; the slow cooker is a valid home interpretation.
Full Meal: - Dal Makhani - Basmati rice + naan (from Session 173's batch if any remain) - Chopped tomato, onion, cucumber salad alongside
🎥 Compare Notes: Dal Makhani (Ranveer Brar) — Restaurant-trained perspective on the long cook; pay attention to his point about why time — not more cream — is what makes dal makhani creamy.