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Origin: Punjab, India

 

Main Ingredients: Slow cooked organic lentils, curry leaves, fenugreek, cumin, tomato's, asafoetida and garam masala

 

Facts:

Dal makhani is a staple in the Indian subcontinent

It was popularized in India following partition, when many people from Punjab migrated to the northern regions of India

The dish was introduced to new locales by entrepreneurial Punjabi migrants Kundan Lal Gujral, Thakur Dass and Kundan Lal Jaggi at their restaurant called Moti Mahal in the locality of Daryaganj, Delhi, India

*Health Benefits:

Fenugreek:

Lowers blood sugar levels

 Boosts testosterone and increases milk production in breastfeeding mothers

Reduces cholesterol levels

Lowers inflammation

Helps with appetite control

Asafoetida:

Prevents cancer and tumors

Improves digestion

Boosts immunity

Cumin:

Bone health

Fights common cold

Improves memory

Reduces symptoms of haemorrhoids

Improves IBS symptoms

Anti-cancer prevention

*Health Benefits