Comfort Feast: Garlic Naan with Creamy Dal Makhani 💪😍

A rich, slow-simmered black lentil dal finished with butter and cream, served alongside soft, charred garlic naan brushed with herb butter—an authentic North Indian restaurant-style meal made at home.

By Kunj Shah

Ingredients

• 1 cup whole black urad daal
• 1 medium onion (finely chopped)
• 1 tbsp butter
• 1 tbsp ginger-garlic paste
• 1 tsp baking powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp Kashmiri chilli powder
• 1 tsp sugar
• 1/2 baking soda
• 1/2 tsp crushed kasuri methi
• 1/2 tsp tumeric
• 1/4 cup kidney beans
• 1/4-1/2 cup heavy cream
• 2 tbsp chopped cilantro
• 3 cup all purpose flour
• 3 tbsp Yogurt
• 3/4 cup tomato puree
• 3/4-1 cup milk
• 4 cups water
• 4 Garlic cloves
• 5 tbsp butter + 3 tbsp oil
• Salt to taste

Instructions

1. Soak dal + rajma overnight.
2. Pressure cook with water and salt for 20–25 minutes until very soft; lightly mash.
3. While dal cooks, prepare naan dough: Mix dry ingredients ? add yogurt + oil ? add warm milk gradually ? knead 8–10 minutes ? cover and rest 1 hour.
4. Make dal base: Heat butter + oil ? add cumin ? sauté onions until golden ? add ginger-garlic ? add tomato puree + spices ? cook until fat separates.
5. Add cooked dal (with some liquid) to masala. Simmer uncovered on low 30–40 minutes, stirring occasionally.
6. Finish with cream and kasuri methi. Adjust salt. Keep thick and creamy.
7. Cook naan: Divide dough into balls ? roll oval ? cook on very hot cast iron until bubbles form ? flip and cook until charred.
8. Immediately brush naan with garlic butter.