🖤 Dal Makhani

🍲 Description: A luxurious, slow-cooked dish made from black lentils (urad dal) and red kidney beans (rajma), simmered in butter, cream, and a medley of spices for hours. Known for its deep flavour and velvety texture, Dal Makhani is a Punjabi treasure.

What sets it apart is the long, slow cooking process — traditionally overnight on low flame — that brings out a rich, smoky complexity.

📍 Origin: Punjab

🍽️ Best With: Naan, jeera rice, roti, or even as a standalone dish

🧈 Fun Fact: “Makhani” literally means buttery — and true to its name, this dal is enriched with dollops of butter and cream.

Cypriot Parallel: Similar in comfort to fassolia yiahni (beans in tomato sauce), but much creamier and richer — almost like a bean-based béchamel stew.

👉 Savour the indulgent depth of Punjab’s black lentil masterpiece!