7 Vegetarian Curries You Must Eat | DESIblitz

By Harvey Bhogal | April 29, 2015

Indian cuisine is famous for its colourful, culinary delights. This is especially true for the many gorgeous vegetarian curries diners can choose from in Indian restaurants.

Indian cuisine is known for its rich flavours and vivid colours. And this is particularly true for Indian vegetarian curries.

Most Indian restaurant diners are familiar with baltis, kormas, and jalfrezis. But there are a host of unearthed gems on the menu which do not get the same attention.

Herbivores however have known about these delicious dishes for a long time. Some would argue that the vegetarian dishes are more authentic and traditional as examples of northern Indian and Pakistani cuisine.

DESIblitz presents 7 Indian vegetarian curries you must eat.

Dal Makhni

‘Dal makhni’ means ‘buttery lentils’. As such, it is known for its creamy consistency and rich texture due to being cooked with butter, and finished with cream.

There are many types of lentils, and the type used in dal makhni is whole black lentil (urad dal).

Dal makhni originates in Punjab where it is a staple. The movement of Punjabis to all parts of India after partition, and of the diaspora to the UK, US, and Canada, has made the dish widely known in Indian cuisine.

It is a versatile dish which can either be served as the main meal, a side dish, or as part of a buffet. In India, it is often consumed on special occasions such as birthdays, weddings, religious celebrations, and national holidays.

Like most dals, dal makhni goes well with rice. But if you want to eat like a traditional Punjabi, go for a brown wholemeal earthy roti, cooked on either the tava (skillet) or in the clay tandoor oven.

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Source: 7 Vegetarian Curries You Must Eat | DESIblitz

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