Before it became a restaurant staple, Dal Makhani was Dal Maharaj . The Mughal version uses whole urad dal and rajma simmered on a low charcoal fire for 24 hours. The secret ingredient in the PDF? Sonth (dried ginger powder) and a final jugalbandi —a splash of aged rum or rose water depending on the diner.
, bread fried in ghee and soaked in thickened milk, a recipe she refined to bring the elegance of Isfahan to the heat of Delhi. The Spice of the Deccan mughal recipe book pdf
Mughal cooks used hand measures. One "handful" of cardamom pods = roughly 6-8 pods. One "finger" of ginger = 1 inch. Invest in a small scale to reverse-engineer the ratios. Before it became a restaurant staple, Dal Makhani