If you want to recreate the restaurant-style Dal Makhani at home, this recipe is for you. It involves slow-cooking black lentils and kidney beans with a blend of aromatic spices like cinnamon, cardamom, cloves, and bay leaves. The lentils are simmered in a rich tomato-based gravy along with onions, ginger, garlic, and a touch of cream. The result is a creamy and indulgent dish that pairs well with naan or rice. Garnish it with fresh coriander leaves and serve it hot for a delightful dining experience.
