Just had my first try making Dal Makhani using some black lentils that were in last month's Rancho Gordo Bean Club box. It's time consuming because you have to watch the pot and keep stirring periodically over the 2 hours of cooking time but it was absolutely delicious. I swapped cashew cream for the heavy cream, vegetable oil for the ghee, and can swap the finishing cultured butter with vegan butter or olive oil. I had some butter in the fridge I needed to use up so used that this time. #indian #food #recipes #vegan indianhealthyrecipes.com/dal-m…