This post will be short, as I am feeling more ‘hands-on’ with my free time, and less like typing on a computer. Maybe it’s the weather. Can you blame me?
I knew if I didn’t post this recipe soon, that it would get lost in my draft folder….. it’s not pretty in there.
Dal Makhani has always been one of my favorite Indian dishes. Loaded with lentils & kidney beans this slightly creamy, and the perfect amount of spice, Dal Makhani was always my ‘go to’ after giving up Paneer years back.
With the little one around, I have been growing fonder of the crock pot. Filling an array of ingredients into this magical slow cooker, forgetting about it for the day, and then when you arrive back, your home smells as if you been slaving away in the kitchen for hours…. maybe it really is magic!
Any sort of basmati rice would be the perfect accompaniment to this dish. I made a turmeric seasoned rice, with a hint of saffron and some green peas. The cucumber salad was a nice crunch to the meal.
Enjoy and let me know how it turns out!