If you’ve never had dal makhani, first, I’m so sorry, and second, let me define it for you: It’s made from whole black urad beans, a.k.a. It’s science married to cooking.”Why black urad beans? Because they, much more than other beans, release a “mucilage” that contributes to the silky texture of the dal. Where to Buy: Whole urad beans can be found at Indian or international grocery stores or online, such as at foodsofnations.com. Chop half the ginger, add it to the blender and pulse until the vegetables form a smooth paste.

Source: Washington Post November 20, 2020 22:05 UTC