Making Dal Makhani is like preparing a blockbuster movie—slow, intense, and full of flavor that hits hard and stays with you! First, you take 1 cup of black urad dal and a handful of rajma—just like casting your main heroes—soak them overnight because no hero can shine without some preparation. Rinse them well the next morning, because even heroes need a good scrub before the big scene, and then cook them in a pressure cooker until they’re soft enough to mash—like turning them into the perfect leading characters ready for their moment of fame. Patience is key, kind of like waiting for the climax of a suspense thriller. Now, in a heavy pan that’s basically your director’s chair, heat a tablespoon of ghee or butter—think of this as your budget setting to make everything shine. Toss in some whole spices if you're feeling fancy—maybe a bay leaf or two, because who doesn’t want a little drama? Sauté chopped onions until they’re golden, like the glint in a hero’s eye, then add ginger-g...
