Punjabi daal makhni Recipe

All time classic from the punjab region of indian sub continent, this aromatic, flavourful daal leaves everyone spellbound with it's superb taste. It has gained fame far and wide with people from all walks of life are seen enjoying this authentic punjabi main course. The long hours of slow cooking the lentils plus butter and cream gives it that so very evident creamy texture and thickness to it that is unparalleled. After done, this can be given a smoky flavour too like that of restaurants with heated charcoal placed in the centre of the dish and a little ghee poured on it and as the fumes rise, covering it up with a lid and trapping the smoke inside for 3-4 minutes. This gives a very awesome smoky flavour to the dish. This is optional and can be skipped. The daal still tastes great with all it's creaminess and lovely aroma that you will lick your plates clean and the best part is that it goes well with fried rice and zeera rice too. Happy slow cooking!.