Dal Makhani
Dal makhani is rich, creamy, and deeply comforting. Slow-cooked black lentils and kidney beans are simmered with butter, cream, and spices, creating a velvety texture and smoky flavor. It’s indulgent yet soulful—perfect with naan or rice
Instructions
Step 1
Soak dal and rajma overnight. Pressure cook until soft.
Step 2
Sauté onion, ginger-garlic, and tomato puree with spices.
Step 3
Add cooked dal, butter, and simmer on low for 30–40 minutes.
Step 4
Stir in cream and garam masala. Serve hot.
Ingredients
½ cup whole urad Dal
2 tablespoons rajma (kidney beans)
1 onion, chopped
1 tomato, pureed
1 tablespoon ginger-garlic paste
2 tablespoons butter
2 tablespoons cream
½ teaspoon garam masala
Salt, chili powder