Dal Makhni was born in Daryaganj, where it was always cooked slowly, simmered for hours until the lentils turned velvety soft and the dal became naturally rich and buttery.
 
Daryaganj is also my birthplace, which makes this dal deeply personal. In my family, it was more than food—it was comfort, celebration, and tradition.
 
Best Enjoyed With: Butter Naan, Lachcha Paratha or Jeera Rice