If you want to recreate the rich and creamy Dal Makhani you find in restaurants, this recipe is for you. The secret lies in slow-cooking the lentils and kidney beans for an extended period of time to develop deep flavors. The dal is then simmered with a tomato-based gravy, cream, and a blend of spices. The result is a velvety smooth and indulgent dish that pairs perfectly with naan bread or jeera rice.
