Dal makhani recipe: Easy, creamy, totally yummy!

Who said you need a restaurant to get that rich, buttery dal? We¡¯re making this Punjabi classic at home¡ªquick, easy, and oh-so-creamy! So get ready to level up your game!

Great Dal Makhani starts the night before! Soak black urad dal and rajma overnight¡ªthis is the secret to that melt-in-the-mouth texture. No shortcuts, just pure magic!

Saut¨¦ onions, tomatoes, and garlic in butter till they scream flavor! Add cumin, coriander, and a little Kashmiri red chili for that perfect smoky kick. Trust me, this step makes all the difference!

Now, let¡¯s cook that dal like a pro! Pressure cook the soaked lentils till they¡¯re soft, then let them simmer for at least an hour. More time = more flavor!

No Dal Makhani is complete without a generous dollop of butter and fresh cream. Stir them in and watch the dal turn into silky, golden perfection. Restaurant-style vibes, unlocked!

For that dhaba-style magic, try the dhungar method¡ªburn a piece of coal, place it in a bowl over the dal, pour ghee on top, cover, and let the smoky goodness infuse! Game. Changer.

Melt butter, add garlic, red chili powder, and pour this sizzling tadka over the dal. This is the moment your kitchen starts smelling like a five-star restaurant. Drooling already? Same.

Pair your creamy Dal Makhani with garlic or plain naan, jeera rice, or just eat it straight from the bowl (no judgment!). The rich, buttery goodness is chef¡¯s kiss!