Eating the same lentil dish every day can get boring. That's why today we've brought you the recipe for Dal Makhani. Dal Makhani is a classic Punjabi dish where black lentils and kidney beans are slow-cooked and then combined with a rich blend of butter, cream, and spices. It's as easy to make as it is rich and creamy in taste.

Ingredients (for 4 servings)
For the lentils:
Whole black lentils – 1 cup
Kidney beans – ¼ cup
Salt – to taste
Water – for boiling
For the gravy:
Ghee/Butter – 2 tablespoons
Oil – 1 tablespoon
Onion – 1 finely chopped
Tomatoes – 2 pureed
Ginger-garlic paste – 1 teaspoon
Green chili – 1
Turmeric powder – ¼ teaspoon
Red chili powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Fenugreek leaves (Kasoori Methi) – 1 pinch
Cream – 3–4 tablespoons

Which ingredients give Dal Makhani its rich and creamy flavor?
A Butter and cream
B Coriander powder and turmeric
C Oil and green chili
D Onion and tomatoes

Dal Makhani Recipe
1. Boil the lentils and kidney beans
Soak the black lentils and kidney beans overnight.
Cook them in a pressure cooker with salt and sufficient water for 6-7 whistles.
The lentils should be thick and buttery soft.

2. Sauté the spices
Heat ghee and a little oil in a pan.
Add the onions and sauté until golden brown.
Now add the ginger-garlic paste and cook until fragrant.
Add the tomato puree, turmeric powder, red chili powder, and coriander powder.
Cook the masala until the ghee separates.

3. Combine and cook the lentils
Add the boiled lentils and kidney beans to the masala.
Add a little water and let it simmer on low heat for 15-20 minutes.
Stir occasionally to prevent it from sticking to the bottom. 4. The secret to the creamy texture
Now add fenugreek leaves, garam masala, and cream and mix well.
Cook on low heat for another 10 minutes.
Add a small piece of butter on top; it will double the flavor.

How to serve?
Butter Naan
Tandoori Roti
Jeera Rice
Lachha Paratha
Dal Makhani tastes amazing with everything.
The real essence of Dal Makhani lies in slow cooking, the balance of butter and cream, and the rich flavor of the spices.
If you follow this recipe, your Dal Makhani will turn out exactly like the restaurant-style version.

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