BUTTERY DHAL spice powder

Lentils are to Indian cuisine what tomatoes are to Italian food - an absolute staple in the diet and the base ingredient to many dishes that we would classify as comfort food! Dhal Makhani hails from the state of Punjab in the north of India, a region synonymous for generous lashings of ghee as it is for its upbeat folk music (known as Bhangra).  It is also a popular item on the menu of many Indian restaurants because of the mildness of spice and the velvety texture it possesses. 

There are two essential elements in preparation of this dish; creaminess and time. In relation to the former, the word makhan means butter and you will be using this ingredient liberally in addition to cream. This richness of these ingredients makes it a perfect celebratory dish which you will often find at weddings and grand occasions in Indian celebrations. That should not prevent you from making it from the comfort of your kitchen on a Saturday evening in (haven’t we had many of these recently). 

Time, being the second key element, should be set aside in sufficient amounts to ensure that the flavours of this dish are enhanced. A slow cooker will be handy if you want less fuss. Alternatively, let the dish simmer slowly on the stove whilst your home is filled with its pleasing aromas and your taste buds are tantalised. 

You can expect a soft creamy flavoured sauce with herby notes, much like Butter Chicken, as your teeth sink into the softened kidney beans and black lentils. 

Dhal Makhani is best served with naan (click here for a recipe that you can make using your stovetop) or jeera rice (rice infused with a tadka of cumin seeds).

 
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