Punjabi Mah da Dhal with Tomato and Kasoori Methi
Slow-cooked black lentils with kidney beans, simmered with tomatoes, ginger, and aromatic spices, finished with a tempering of ghee and dried fenugreek leaves.
Slow-cooked black lentils with kidney beans, simmered with tomatoes, ginger, and aromatic spices, finished with a tempering of ghee and dried fenugreek leaves.