Dal Makhani

Dal Makhani is a classic north Indian dish where the lentils are slowly simmered for hours in a very aromatic buttery, creamy tomato sauce. This dish is a type of dal (boiled lentils or other dried legumes or pulse). As well as with roti or rice, it is also commonly eaten with either naan or chapatis. Rich, decadent and extremely detectable, this is a recipe to savor and treasure.

Dal Makhani is one of Punjabi cuisine's most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When cooked at home today, more moderate amounts of cream or butter are often used.

If you are the familiar with the popular dishes that 9 out of 10 Indian restaurants never fail to offer, Dal Makhani has to be one of them. This luxurious dish tops the favorite’s list among Indians and non Indians, esp. the vegetarian group. Every spoonful in the mouth is a sensational and slow burst of flavor and texture.
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