Dal makhani photography

Dal Makhani is a very popular and loved recipe from North Indian cuisine. It is made from black lentils and red kidney beans and is rich, creamy, buttery, and pairs perfectly with rice or naan.

The tastiest Punjabi Dal Makhani! It's luscious creamy preparation of mix of whole black lentils or urad dal and rajma or kidney beans. An ultimate dal recipe that tastes exactly like dhabas or restaurants.

Dal makhani or daal makhni is a popular food from Punjab served with garlic naan or Indian bread

Learn how to make Dal Makhani ~ Rich and buttery lentil curry cooked in a mildly spiced creamy onion and tomato gravy Bombay-Goa highway, few hungry students, time well past the lunch hours, speeding bikes at 100 kms per hour, hot and sizzling afternoon… With few ten rupees notes stuck in our pocket we obviously didn’t dare to enter some plush and expensive restaurants with swanky ambience and attentive maitre d’ to greet us with fake smile plastered on his face that didn’t reach his eyes…

This vegan version of the popular Indian dish, dal makhani is absolutely mouth watering and delicious. It's a creamy butter sauce curry made with urad dal and kidney beans.

There’s dal, and then there’s dal makhani. Here’s how to make this gently spiced, luxuriant and defiantly rich Indian dish

Dal Makhani is a very popular dish across India. Dal Makhani is very delicious and rich in taste and Dal Makhani healty too. Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. In that the primary ingredients in dal Makhani are whole black lentil (urad) and red kidney beans (rajma) this dish differs from other popular Punjabi dal dishes, if you are travelling on highways between Punjab and Delhi, you will definitely find it on every Dhaba or…

Dal Makhani - one of the most popular recipes from the Indian cuisine. Sharing all the tip and tricks to make it at home using either stovetop or Instantpot. #dal #makhani #indianfood #instantpot

Dal Makhani does not need to be loaded with cream and butter to make it ‘creamy’ and delicious. The trick to a velvety smooth texture is slow cooking, for hours; a secret I learnt from my dad. Ingredi