Dal Makhani, a rich and creamy black lentil curry originating from North India, has become a staple dish in many Indian households. The slow-cooked recipe, made with black lentils, kidney beans, and a blend of aromatic spices, is often served with basmati rice or naan bread. In this article, we’ll dive into the world of Dal Makhani by presenting 20 unique and delicious recipes that will tantalize your taste buds.
From classic butter-and-cream additions to bold infusions of fenugreek and charcoal, these slow-cooked recipes offer a variety of flavors to explore. Whether you’re looking for vegetarian, vegan, or gluten-free options, we’ve got you covered. So sit back, relax, and let the aroma of Dal Makhani transport you to the bustling streets of North India.
Classic Dal Makhani with Butter and Cream
This classic Dal Makhani recipe is a rich and creamy black lentil curry made with butter, cream, and spices. It’s a popular Indian dish that’s often served with naan bread or rice.
Ingredients:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons butter
– 2 tablespoons heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute.
4. Add the lentils and water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in butter and cream. Simmer for an additional 2-3 minutes or until the sauce thickens slightly.
6. Season with salt to taste.
7. Garnish with cilantro and serve hot.
Cooking Time: 40-50 minutes
Slow-Cooked Black Lentil Dal Makhani
A rich and creamy black lentil curry originating from North India, slow-cooked to perfection with a blend of aromatic spices. This comforting dish is perfect for a chilly evening or a hearty meal.
Ingredients:
– 1 cup dried black lentils (beluga lentils)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt, to taste
– 1 cup tomato puree
– 2 tablespoons butter or ghee (clarified butter)
– Fresh cilantro, for garnish
Instructions:
1. Rinse lentils and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat oil in a slow cooker or large pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, and salt. Cook for 1 minute.
4. Add lentils, tomato puree, and water to the pot or slow cooker. Stir well to combine.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
6. Stir in butter or ghee and adjust seasoning as needed.
7. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Restaurant-Style Dal Makhani with Fenugreek
A rich and creamy lentil curry that’s a staple of North Indian cuisine, this recipe for Dal Makhani with Fenugreek is a must-try. The addition of fenugreek seeds gives the dish its signature flavor and aroma.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1 cup kidney beans (rajma)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons fenugreek seeds
– 2 cups water
– Heavy cream or butter, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions and cook until they’re lightly browned.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add the soaked lentils, kidney beans, fenugreek seeds, and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
5. Season with salt to taste.
6. Garnish with heavy cream or butter, if desired.
Cooking Time: 45 minutes
Smoky Dal Makhani with Charcoal Infusion
This recipe takes the traditional Punjabi dish, dal makhani, to new heights by infusing it with the subtle smokiness of charcoal. The result is a rich and creamy lentil curry that’s sure to impress.
Ingredients:
– 1 cup black lentils (urad dal)
– 1 cup kidney beans (rajma)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– 2 cups water
– 1 tablespoon charcoal powder (activated or regular)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours.
2. Heat oil in a large pot over medium heat. Add onions and cook until they’re lightly browned.
3. Add garlic, cumin, coriander, garam masala powder, and salt. Cook for 1 minute.
4. Add the soaked lentils, kidney beans, and charcoal powder. Stir well to combine.
5. Pour in water and bring to a boil. Reduce heat to low and simmer for 45-50 minutes or until the lentils are tender.
Cooking Time: 1 hour 15 minutes
Vegan Dal Makhani with Coconut Milk
This recipe is a vegan twist on the popular Indian dish, Dal Makhani. By using coconut milk and black lentils, this curry is not only delicious but also packed with plant-based protein and fiber.
Ingredients:
– 1 cup black lentils (urad dal)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. In a large pot, sauté the onion, garlic, cumin, coriander, garam masala, and cayenne pepper (if using) until the onion is translucent.
3. Add the soaked lentils, water, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Stir in the coconut milk and continue to simmer for an additional 5 minutes.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 30-40 minutes
Instant Pot Dal Makhani for Quick Meals
Satisfy your cravings with this flavorful and comforting Indian-inspired lentil curry, cooked to perfection in the Instant Pot.
Ingredients:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 2 tablespoons butter or ghee
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt, to taste
– 1 tablespoon tomato puree
– 1 cup heavy cream (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter or ghee.
2. Add onion, garlic, cumin, coriander, turmeric, and salt; cook until onion is translucent.
3. Add lentils, water, and tomato puree; stir well.
4. Close the lid and set valve to “Sealing”. Press “Manual” mode and set cooking time to 20 minutes at high pressure.
5. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Stir in heavy cream (if using) and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 20 minutes (plus natural pressure release)
Spicy Dal Makhani with Green Chilies
A flavorful and spicy variation of the classic Punjabi lentil curry, this recipe adds a burst of green chili heat to the rich and creamy dal makhani.
Ingredients:
– 1 cup black lentils (urad dal)
– 1 cup kidney beans
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2-3 green chilies, chopped (depending on desired heat level)
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and pressure cook the lentils with 2 cups of water until they are mushy.
3. Heat oil in a pan and sauté the onion, garlic, cumin, coriander, and garam masala powder until the onion is translucent.
4. Add the cooked lentils, kidney beans, salt, and green chilies to the pan. Stir well.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Dal Makhani with Garlic Tadka
Dal Makhani is a popular Punjabi black lentil curry that’s rich, creamy, and utterly delicious. This recipe combines the comforting warmth of split black lentils with the pungency of garlic, perfect for a cozy meal or special occasion.
Ingredients:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons heavy cream or half-and-half (optional)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. Heat butter in a large saucepan over medium heat. Add garlic, onion, cumin, coriander, and garam masala powder; sauté until fragrant (about 1 minute).
3. Add the lentils and water to the saucepan; bring to a boil, then reduce heat to low and simmer for 45 minutes or until the lentils are tender.
4. Stir in salt and heavy cream or half-and-half, if using. Simmer for an additional 5-10 minutes to allow flavors to meld.
5. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: Approximately 50-60 minutes
Creamy Dal Makhani with Cashew Paste
A rich and creamy rendition of the popular North Indian dish, this dal makhani is elevated by the addition of cashew paste. Perfect for a special occasion or as a comforting weeknight meal.
Ingredients:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 1/4 cup cashews
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 can condensed cream of tomato soup
– 1 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Soak the lentils in water for at least 4 hours or overnight. Drain and set aside.
2. In a blender, combine cashews and 1/4 cup water. Blend until smooth and creamy.
3. Heat butter in a large pan over medium heat. Add garlic and onion; cook until softened.
4. Add the lentils, cashew paste, condensed cream of tomato soup, garam masala powder, and salt. Stir well to combine.
5. Simmer for 20-25 minutes or until the lentils are tender and the sauce has thickened. Serve hot, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Dal Makhani Stuffed Paratha
This recipe combines the rich flavors of Dal Makhani with the crispy, flaky texture of parathas. The result is a delicious and satisfying snack or meal that’s perfect for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 3/4 cup lukewarm water
– Filling ingredients:
+ 1 cup cooked Dal Makhani (black lentils with creamy tomato sauce)
+ 1 tablespoon butter, melted
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add ghee or oil and mix until dough forms.
3. Knead for 5-7 minutes, then rest for 30 minutes.
4. Divide dough into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Place 1 tablespoon of Dal Makhani in the center of each circle.
7. Fold and press edges to seal, then cook on a non-stick skillet or griddle for 30 seconds per side.
8. Brush with melted butter and serve hot.
Cooking Time: 15-20 minutes
Dal Makhani Biryani with Fragrant Basmati
This recipe combines the rich flavors of creamy black lentils (dal makhani) with the aromatic goodness of basmati rice, creating a unique and delicious twist on traditional biryani.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 cup dal makhani (black lentils cooked in tomato-based sauce)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent.
3. Add the cumin seeds and cook for 1 minute.
4. Add the dal makhani, rice, and salt. Stir well to combine.
5. Add 2 cups of water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 20 minutes
Dal Makhani Pizza with Naan Crust
Experience the fusion of Indian flavors with a twist on classic pizza. This unique recipe combines creamy Dal Makhani (black lentil curry) with savory naan crust, topped with melted mozzarella cheese.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon instant yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 3/4 cup lukewarm water
– 1/2 cup Dal Makhani (black lentil curry)
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Mix flour, yeast, salt, and sugar in a bowl.
3. Gradually add lukewarm water and knead into a dough.
4. Roll out the dough into a circle, about 12 inches in diameter.
5. Spread Dal Makhani evenly over the dough, leaving a small border around the edges.
6. Sprinkle mozzarella cheese over the curry.
7. Drizzle olive oil around the crust.
8. Bake for 15-18 minutes or until crust is golden brown and cheese is melted.
9. Garnish with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Dal Makhani Soup with Croutons
Experience the rich flavors of India’s beloved black lentil soup, elevated by a crunchy crouton topping.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt, to taste
– 2 tbsp butter or oil
– Croutons: 1/2 cup bread crumbs, 1/4 cup grated paneer or cheddar cheese
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and boil the lentils with 2 cups of water until tender, about 20-25 minutes.
3. In a pan, sauté the onion and garlic until softened. Add the cumin, coriander, and salt. Cook for 1 minute.
4. Add the cooked lentils, diced tomatoes, and butter or oil to the pan. Simmer for 10-15 minutes.
5. Preheat oven to 350°F (175°C). Toss bread crumbs with grated cheese.
6. Spread on a baking sheet and bake until golden brown, about 5-7 minutes.
7. Serve the soup hot, topped with croutons.
Cooking Time: 45-50 minutes
Dal Makhani Pasta in Creamy Sauce
Elevate your pasta game with this unique fusion dish, combining the rich flavors of Dal Makhani (black lentil curry) with al dente pasta and a creamy sauce.
Ingredients:
– 8 oz pasta of your choice
– 1 cup cooked Dal Makhani (see recipe or store-bought)
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add cooked Dal Makhani and stir to combine with the onion mixture.
4. Pour in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked pasta with the creamy Dal Makhani sauce; toss to coat evenly.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Dal Makhani Tacos with Fresh Salsa
Experience the bold flavors of India in a twist on traditional tacos. This recipe combines creamy dal makhani, crunchy tacos, and a fresh salsa for a unique fusion dish.
Ingredients:
– 1 cup cooked dal makhani (Indian lentil stew)
– 8-10 corn tortillas
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
– Fresh salsa (see below for recipe)
Instructions:
1. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Spoon about 1/4 cup of dal makhani onto a warmed tortilla, followed by a sprinkle of cheese and cilantro.
3. Serve immediately with a squeeze of lime juice.
Fresh Salsa Recipe:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Combine all ingredients in a bowl and stir to combine. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (not including cooking time for dal makhani)
Dal Makhani Burger with Spicy Mayo
Elevate your burger game with this innovative recipe that combines the rich flavors of Dal Makhani (a popular Indian lentil curry) with a spicy kick. This unique burger is sure to delight your taste buds!
Ingredients:
– 1 lb ground beef
– 1 cup cooked Dal Makhani (black lentils and kidney beans in tomato-based sauce)
– 2 tbsp garam masala
– 1 tsp cumin powder
– Salt, to taste
– 4 hamburger buns
– Spicy Mayo (see below for recipe)
– Lettuce, tomato, cheese, pickles, or other toppings of your choice
Spicy Mayo Recipe:
– 1/2 cup mayonnaise
– 1-2 tsp sriracha sauce (adjust to desired heat level)
– Salt, to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Mix ground beef with Dal Makhani, garam masala, cumin powder, and salt. Form into 4 patties.
3. Grill patties for 5-6 minutes per side, or until cooked to desired level of doneness.
4. Assemble burgers on hamburger buns with Spicy Mayo, lettuce, tomato, cheese, pickles, or other toppings.
Cooking Time: 10-12 minutes
Dal Makhani Wraps with Mint Chutney
Experience the flavors of India in a convenient and delicious wrap form! This recipe combines creamy Dal Makhani (black lentil curry) with crunchy naan bread, fresh mint chutney, and crispy onions.
Ingredients:
– 1 cup cooked Dal Makhani
– 4-6 naan breads
– Mint Chutney ingredients:
+ 1/2 cup fresh mint leaves
+ 1/2 cup plain yogurt
+ 1 tablespoon lemon juice
+ Salt, to taste
– Crispy onions (store-bought or homemade)
– Optional: cilantro, garam masala powder
Instructions:
1. Warm naan breads by wrapping them in a damp cloth and microwaving for 20-30 seconds.
2. Spoon about 1/4 cup of Dal Makhani onto the center of each naan bread.
3. Top with crispy onions, cilantro (if using), and garam masala powder (if using).
4. Spread a dollop of mint chutney on top of the filling.
5. Fold the bottom half of the naan up over the filling, then fold in the sides and roll into a neat wrap.
Cooking Time:
– None! This recipe is ready in just a few minutes.
Enjoy your delicious Dal Makhani Wraps with Mint Chutney!
Dal Makhani Stuffed Bell Peppers
Experience the bold flavors of India’s iconic dal makhani dish, now stuffed inside bell peppers for a delightful twist. This recipe combines creamy lentils with aromatic spices and crunchy vegetables, all wrapped in a vibrant bell pepper package.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Dal Makhani (Indian-style black lentil curry)
– 1/2 cup cooked basmati rice
– 1/4 cup chopped cilantro
– 1/4 cup crumbled paneer or feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix together Dal Makhani, cooked basmati rice, cilantro, and paneer or feta cheese.
4. Stuff each bell pepper with the lentil mixture, dividing it evenly among the four peppers.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes, or until the bell peppers are tender.
Cooking Time: 25-30 minutes
Dal Makhani Samosas with Flaky Crust
Experience the perfect blend of Indian flavors and crispy pastry with these Dal Makhani-filled samosas, featuring a flaky crust that will leave you wanting more.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup ghee or vegetable oil
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 cup cooked Dal Makhani (black lentils with tomato-based sauce)
– 1/2 cup chopped cilantro
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour, ghee or oil, and salt.
2. Gradually add lukewarm water and knead the dough for 5-7 minutes until smooth and pliable.
3. Divide the dough into small balls.
4. Roll out each ball into a thin circle.
5. Place a tablespoon of Dal Makhani filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or a square shape, and press edges together to seal.
7. Fry samosas in hot oil until golden brown, about 3-4 minutes per side.
8. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Dal Makhani Dosa with Coconut Chutney
Elevate your dosa game by combining the flavors of creamy dal makhani with a crispy and flavorful dosa. This recipe brings together the rich, spicy goodness of Punjabi lentil curry with the comforting warmth of coconut chutney.
Ingredients:
For Dal Makhani:
– 1 cup black gram (urad) dal
– 1 cup kidney beans (rajma)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon butter or oil
For Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/2 teaspoon cumin powder
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Cook dal makhani according to package instructions or until the lentils are tender.
2. Blend coconut chutney ingredients in a blender until smooth.
3. Heat butter or oil in a pan over medium heat and cook dosa batter (or use store-bought).
4. Serve dal makhani with dosa and coconut chutney.
Cooking Time: 30 minutes
Summary
Get ready to indulge in the rich flavors of India with these 20 creamy Dal Makhani slow-cooked recipes! From classic and buttery to vegan and coconut-based, there’s something for everyone. Discover how to make restaurant-style dishes at home with slow-cooked black lentil dal, or try your hand at innovative twists like smoky charcoal infusion or spicy green chili add-ins. Plus, explore creative variations like dal makhani pizza, tacos, burgers, and wraps. Whether you’re a seasoned cook or just starting out, these recipes are sure to satisfy your cravings for this beloved Indian staple.