Creamy, rich and fragrant dal makhani — literally "buttery lentils" — variations of this once humble north Indian street food staple have become signature dishes in fine Indian restaurants and homes across the world. Like other famous dal curries, dal makhani invites experimentation. The essentials of whole urad beans — easily found in any Indian grocer and also known as black gram — and red kidney beans, ginger, garam masala, and cream remain the same in all of these variations, but otherwise the dals are a canvas upon which to work your seasoning art.
