This creamy, buttery, rich, and delicious recipe originated in Delhi and is now loved by every Indian, irrespective of their location. Dal Makhni is a lentil stew with a smooth velvety texture and the secret to preparing an authentic Dal Makhni is giving it a lot of time and love. Urad sabut (whole black lentils), chana dal (split chickpeas), and rajma (kidney beans) gets boiled and slow-cooked for hours with a lot of butter and cream to enhance the flavours and make the dish super delicious, creamy, and thick. The cooked lentils get mixed with aromatic whole spices and a puree made of fresh onion, ginger, garlic, and tomato. And to give that subtle smoky flavour to the Dal Makhni, Dhungar, a charcoal smoking technique has been used. Makhani means ‘buttery’ and this Dal Makhni is loaded with butter to do justice to its name and serve you a scrumptious meal.
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