Like chana masala and rajma, dal makhani is one of those signature north Indian dishes that one never tires of trying at restaurants or experimenting with in the kitchen. Warm, creamy and wonderfully fragrant and delicious, the essentials always remain the same but every cook has their own favored variations. Part of the gastronomical fun is attempting to top your last effort. For a complete vegetarian meal, serve this creamy Punjabi delicacy with a vegetable side dish and flatbread or grain dish.
|Classic Dal Makhani|
|Recipe by Lisa Turner|
Published on March 28, 2008
Rich, creamy and flavorful classic north Indian kidney bean and urad bean curry cooked in a spiced tomato and cream sauce