Details and Ingredients

Our Dal Makhani brings a Kerala flair to the classic North Indian dish, featuring whole black lentils (urad dal) and red kidney beans slow-cooked to creamy perfection. Infused with a tempering of coconut oil, cumin seeds, and dried red chilies, this dish is enriched with onions, tomatoes, and a touch of ginger-garlic paste. A sprinkle of curry leaves and a blend of garam masala, coriander, and turmeric elevate its flavor, while a dollop of fresh cream adds luxurious richness.

Served hot with a garnish of cilantro and a drizzle of ghee, this Dal Makhani pairs wonderfully with steamed rice, Malabar parotta, or appam. It’s a hearty vegetarian treat that combines comfort and coastal charm.