Almost everyone from Northern India makes Dal Makhani. I hadn’t thought two hoots about mine, until one friend commented about me using black-eyed peas in my version. Apparently, that was new. But this is how my mom always made it, and I’ve continued with her mix version as well.
A staple during the the winter "Shaadi season” and in the restaurant menus; Dal Makhni is a delicious, rich blend of beans and lentils originating, I think, from the Western Punjab region. My best memories of this dish are from roadside dhabas that we encountered while traveling within the state of Punjab. Add to it their tandoori roti, raw sliced onion drenched in vinegar and a glass of lassi….sheer heaven. My recipes have never quite reached that level of comfort- and I think that’s because I generally tend to skimp on butter and cream. But if you don’t, then this is probably one of the easiest dishes to make. Here, I have for you the traditional pressure cooked version first, followed by how I tried to go low-cal by making it in a crock pot.