Ask any Punjabi family about dal makhni and you will hear the same thing: it can't be rushed.
At Kake Da Dhaba we soak whole black urad and rajma overnight, then let them simmer low and slow for hours with tomato, ginger, garlic and a generous amount of butter. The result is creamy without needing much cream at all.
How to enjoy it
Pair it with a buttery garlic naan or jeera rice, and add a side of onion salad for crunch.
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