Daal Makhani
A rich and creamy North Indian classic, Daal Makhani is one of the most beloved lentil dishes, especially popular in Punjabi cuisine and found on almost every North Indian restaurant menu. Its name says it all: Makhani means “buttery,” reflecting its luxurious texture and comforting taste.

This iconic dish is made primarily with whole black lentils (urad dal) and red kidney beans (rajma), which are soaked overnight and slow-cooked for hours until they become tender and develop a naturally creamy consistency. The cooked lentils are simmered in a buttery, tomato-based gravy flavored with ginger, garlic, and a mild blend of spices including cumin, coriander powder, and garam masala. A generous amount of butter and fresh cream is added during the final simmer, giving the dal its signature richness and silky texture.

Daal Makhani is finished with a drizzle of fresh cream and a sprinkle of fresh coriander, served piping hot alongside naan, roti, or steamed basmati rice. Its deep, smoky flavor (sometimes enhanced by a traditional charcoal smoking technique) and velvety texture make it a true comfort food — hearty, satisfying, and perfect for indulgent meals.