The Indian state of Punjab is known for the dairy that is consumed in generous amounts by its farming population. (Perhaps you will not be surprised to learn that today it is immigrant Punjabi farmers who care for the cows that produce the milk for Parmigiano- Reggiano cheese around the city of Parma in Italy.) More than half of Punjabi farmers are vegetarian and seem to thrive on local yogurt, cheese (paneer), lassis, and butter. <br /> <br />This dal is made with a mixture of red kidney beans—an early import from the Americas—and an ancient Indian bean known as whole urad or ma. The dish is called Dal Makkhani, or Buttery Dal, because of all the white butter that is used to enrich it. You can use as much “enrichment” as you choose. <br /> <br />It is traditionally served with Indian flatbreads—naans, chapatis, tandoori rotis, and parathas. Whole-wheat pita bread works well too. An onion and tomato salad plus a vegetable dish served on the side would complete the meal. <br /> <br /><em>Excerpted from </em><a href="https://www.amazon.com/Madhur-Jaffreys-Instantly-Indian-Cookbook/dp/0525655794?tag=food52-20">Madhur Jaffrey’s Instantly Indian Cookbook</a><em> © 2019 by Madhur Jaffrey. Reproduced by permission of Knopf. All rights reserved.

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