Ingredients: Dal (Black lentil), Red kidney beans, ginger, garlic, ground and whole spices, onion, tomoato, cream and butter.
Description: A dish originating from the Punjab region of the Indian subcontinent. The dish gets its richness from the use of cream or butter. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. With the availability of modern cooking equipment, namely pressure cookers, the preparation time of the dish has reduced significantly to 2–3 hours. The lentils, however, need to be soaked overnight or a minimum of 5-6 hours for the best flavor.