Dal Makhani

A treasured staple from Punjab filled with rich protein and fiber.

Picture an evening in the villages of Punjab and women gathered around the ‘Sanjha Chulha’, the community kitchen where this Dal is made on wood fired stoves. A signature dish of Punjab today is a favorite in restaurants all over Europe and America. We have made this Dal with organic ingredients to preserve its original taste and flavor. This dal is cooked on low flame for hours which gives it a rich creamy texture.
Makhani is the hindi word for buttery and this sure lives up to its name of buttery lentils. Morarka’s organic Jammu rajma and Black urad whole used in this recipe provides protein and calcium which are extremely important for maintenance of body cells and healthy bones. Cooking of dal in tomato puree adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.