Whole Black Lentils with Ginger, Garlic, and Butter

Makhani Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I am fortunate enough to have sampled a few hundred versions of this Punjabi classic, made doubly popular by the plethora of north Indian restaurants that dot the American and European landscapes. It’s a “must” at every special-occasion gathering. The curry’s flavoring runs the gamut from simple to complex, depending on the cook’s mood. Mine gravitates to the keep-it-simple school of thought. Ladle the gingered, creamy-textured curry over white rice or serve a basket of store-bought Indian