The butter loaded Urad dal with Rajma is a favorite among the Punjabi diaspora but has now gone global due to many Indian entrepreneurs abroad. First created by Sardar Singh, Dal Makhani has now ...

There’s something about restaurant-style dal makhani that instantly evokes comfort. The velvety texture, slow-cooked richness ...

Soak urad dal and rajma overnight. This ensures they are soft and cook evenly. Skipping this step won't give your dal the desired creamy base. Simmer the dal and let it cook on low heat for 4-5 ...

Some of the well-known curries from North Indian food are dal makhani ... With my most recent recipe, you can make ...