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Dal Makhni

Dal makhni or maa ki dal  is a dish originating from the Punjab, India. The primary ingredients are chilkewali Urad dal (whole black lentils with skin)  and Rajma (red kidney beans) Makkhan (unsalted fresh butter) and fresh cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Original process takes 24hours to complete the dish as the lentil and kidney beans need to be soak in advance and it take time to reach that creamy texture in open pot. But now days all thanks to pressure cooker it can be made with in couple of hours, off course the soaking time is additional till the date.
Little history about the dal makhni, Kundan lal Gujral was a migrant and he is the father of this heavenly Dal makhni, who opened a Moti mehel restaurant at Delhi, India. Dal makhni also known as Maa ki dal because the lentils used is called mother of lentils. Maa means mother and makhni means smooth creamy texture. We can eat this with roti (layerd flat indian bread) or even with rice. All the dhaba (the restaurants on highway that are open late night for truck drivers or night travelers, they serve such a delicious food at low price) has serves dal makhni in its own way. Though the ingredients are same but the taste varies at every dhaba or restaurant. 
Do try this dish if you are visiting an Indian restaurant or a dhaba in India.
Happy eating foodies!!!😊
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