Restaurant-style dal makhni becomes rich, creamy, and full of flavor when you use a good dal makhni masala. This popular North Indian dish is made with whole black lentils, kidney beans, butter, cream, and slow cooking. The masala blend adds smoky taste, balanced spices, and that authentic dhaba-style aroma people love in restaurants. You can easily make it at home with simple ingredients and a little patience.

·         Soak whole urad dal and rajma overnight for better texture.

·         Pressure cooks the dal until soft and creamy.

·         Cook onion, tomato, ginger, and garlic in butter or ghee.

·         Add dal makhni masala and cook well to release flavors.

·         Mix cooked dal into the gravy and simmer on low flame.

·         Add butter and fresh cream for a rich restaurant-style taste.

·         Garnish with coriander and serve hot with naan or jeera rice.