Nik Sharma, author of the new cookbook “The Flavor Equation,” is at home making dal makhani, a creamy lentil stew that comes together with help from some simple pantry ingredients. Nik’s dal is composed of soaked black lentils that, when cooked, break down to a smooth, buttery texture. He packs in flavor with ghee, onions, ginger, and garlic, plus turmeric and cayenne pepper for heat. A touch of cream tops off this surprisingly simple dish. Check out the recipe here:
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