5 easy steps to make buttery dhaba style Dal Makhani at home

Soak and Cook the Lentils: Soak 1 cup of whole urad dal (black lentils) and ¼ cup rajma (kidney beans) overnight. Pressure cook them with salt for 20-25 minutes until soft.

Prepare the Masala: Saute finely chopped onions, ginger, and green chilies in butter. Add pureed tomatoes, and cook until the oil separates, then mix in spices like cumin, garam masala, and red chili powder.

Combine and Simmer: Add the cooked lentils to the masala, along with water. Simmer for 30-40 minutes on low heat to achieve a creamy consistency.

Finish with Butter and Cream: Stir in generous amounts of butter and fresh cream. Simmer for another 10 minutes for a rich, buttery texture.

Garnish and Serve: Garnish with a dollop of cream, chopped coriander, and extra butter on top. Serve hot with naan or rice!