Dal makhani

Dal makhani is an investment. It takes time to soak the lentils and then to coax them into a creamy and dreamy dal over a gentle heat. But it is an investment you will not regret. While this is usually made with an abundance of butter and cream, mine is a lighter version but just as luscious. You will be mopping your plate with tufts of naan bread, and that’s a promise.