Tishita Chopra
Tishita Chopra

According to ancient belief a proper Indian meal is a perfect balance of all six flavors - sweet, salty, bitter, sour, astringent and spicy. Learning to cook Indian cuisine is learning to create equilibrium and overlapping these flavors to create a dish that would taste perfect to your own palate.

In Indian cuisine an important staple is the dal (lentil). History mentions dal recipes as old as pre-Harappan culture. There is also a belief that dal was served to guests taking part in the celebratory meal during Helen of Troy and Chandragupta Maurya’s wedding in 303 BC.

While the types of lentils used in India are numerous, with each being prepared in a variety of ways, Soulfood Palette shares with you one such recipe, an international favorite of Indian food lovers – Dal Makhani or Butter Lentil. This gorgeously creamy, earthy, hearty dal is full of protein. This dal is seen by many as very complex to make and time consuming as traditionally the preparation involved a series of procedures which took 24 hours to complete. Today modern equipment like the pressure cooker has revolutionized the way this dal is cooked.

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