The staple dish in
Punjab, Kali Dal is a dish of significant honor. It is made from black lentils with freshly chopped green spices and tempered with butter. Traditionally, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. Flavor of garlic makes this lentil preparation a good beginning to any meal. It is best with crisp tandoori roti or
lachha paratha.
