Dal Makhani

There are some dishes which you never make at home because you always like to have those at restaurants. Dal Makhani was one of these until I had ‘the best dal makhani ever’ made by S. He was famous for his recipe during his college days and I must admit he did a great job. On a second thought the butter, and more butter, the cream and the masala did a fantastic job. Later, I served him dal makhani made without butter and cream and it was still as fabulous as his version, he looked surprised!

Urad Dal is rich in protein and dietary fibre. It’s also a  great source of minerals especially Iron, Magnesium, Manganese, and Copper. It also has good amount of Folate and Vitamin B6.

Black Urad is not commonly used in Maharashtrian cuisine. As the name suggests, its a Punjabi dish and extra cream will make it more “Makhani” like any other Punjabi preparation.

[purerecipe]

This is going to Vardhini’s Dish it Out – Lentils & Garlic event hosted at nivedhanams.