Dal Makhani is creamy, buttery, rich and easy-to-make Indian dal. Whole black lentils and kidney beans are cooked together with few spices to make slow-cooked dal. We can pair makhani dal with Naan, layered paratha or rice for a heavenly fulfilling meal. An incredibly delicious dal makhani recipe is easy enough to make for weeknight dinner. It is tasty and rich to serve for a weekend lunch as lentils make a important part of Indian food.

Punjabi cuisine is known for it’s Dal recipes like Maa ki dal, maa chane ki dal, moong dal, Sabut masoor dal to name a few. Dal Makhani is one of the most loved one. It is mostly tagged as a luxurious lentil recipe for special occasions. For making dal makhani whole urad dal or black lentils and kidney beans are pressure cooked with few spices. The pressure cooked dal is further simmered with butter and cream to make creamy dal makhani.

Although there are many recipes to cook dal makhani. But the best one is slow-cooked dal makhani which is simmered for hours on wood. But with the modern lifestyle, it is next to impossible to cook on wood. Therefore, with time and space limitations, recipe has changed as well. But one thing that is never compromised is slow cooking. Slow-cooked dal always tastes best and close to authentic recipe and flavour.