How to make dal makhani, the most luxurious and creamy dal of all
If you’ve never had dal makhani, first, I’m so sorry, and second, let me define it for you: It’s made from whole black urad beans, a.k.a. black gram or black matpe beans. They’re sometimes mistakenly called black lentils, but they’re not lentils at all and are instead more closely related to mung beans. They’re soaked overnight, cooked until tender, then combined with a powerful sauce made of onion, tomato, spices and ghee, with cream or sometimes yogurt stirred in before serving.