Dal Makhani is a rich, creamy and popular Punjabi dish made with slow-cooked black lentils (urad dal) and kidney beans (rajma), simmered with butter, cream and aromatic spices, creating a luscious, smoky-flavored delicacy best enjoyed with roti, paratha or rice. Here’s the ultimate recipe for buttery and luscious Dal Makhani . This dal is usually made with black urad dal and kidney beans (rajma), and today I’m showing you how to make this dal on the stovetop, in a traditional pressure cooker and an instant pot. All three methods will give you the perfect dal makhani ! Learn how to make dal makhani , a rich, creamy, and buttery lentil curry from black lentils and red kidney beans, with easy steps and tips. Find out how to give it a smoky flavor with the dungar method for restaurant-style dal makhani . This is the ultimate restaurant-style dal makhani recipe! It’s rich, creamy, delicious with a subtle smokiness and that pairs well with jeera rice.
