Dāl Makhani

Makhani refers to the buttery quality of this dāl, which you’ll find more often in Indian restaurants than in home kitchens, due to its richness. The restaurant version is often slow cooked for many hours, but this one, although the cook time is shorter, yields similarly delicious results. It begins with a combination of whole urad, also known as black matpe bean or black gram, and kidney beans, which are cooked until very tender. This variety of dāl tends to cook unevenly, so I recommend a