Dal makhani

India · South Asia

Bowl of creamy black lentil dal topped with cream and herbs.
Dal makhani

Dal makhani is associated with north Indian Punjabi cooking. Whole urad, or black gram, and rajma, or kidney beans, are cooked until soft and simmered with a tomato-and-spice mixture. Slow cooking makes the pulses creamy and thickens the dish.[1]

Butter is used in the seasoning, and cream is stirred in near the end. Ginger, garlic, cumin and cardamom are among the aromatics used; dried fenugreek leaves may be added. Dal makhani is served with naan, roti, paratha or rice.[1]

References

Sources checked:

  1. Dal Makhani Recipe (Authentic Punjabi Style) — Dassana’s Veg Recipes — Dassana Amit
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image credit

Dal Makhani

creator:
Ravi Talwar
source:
Flickr
license:
CC BY 2.0

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voice:
marin (gpt-4o-mini-tts)
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