This Makhani Masoor is inspired by Dal Makhani. Mostly Dal Makhani is made out of Urad dal but here I twisted the base dal. Reason being my father in law is allergic to Urad dal but still enjoys Dal Makhani, hence I thought of replacing it with Masoor dal and that made me try Makhani Masoor.
So Makhani Masoor as the name suggested was cooked just like its original version and the slow cooking enhanced the flavors even more. Adding ginger and garlic twice made sure its taste seep into the lentils well and hence Makhani Masoor tasted much different than any normal dal.It is said that slow cooking always enhances the taste and Makhani Masoor was no exception.
Makhani Masoor was a hit for a Sunday lunch and everyone enjoyed this Dal Makhani with a twist. So initially I did have doubts about this recipe but when I saw the end product all I could do just give myself a pat on the back.