Savor the rich and velvety texture of traditional Mixed Dal, often prepared in the style of Dal Makhani.

 Main Ingredients: The primary components are whole black lentils (Urad Dal) and kidney beans (Rajma). These are typically soaked overnight and then pressure-cooked or slow simmered together until they achieve a soft, creamy consistency.

 Rich Creamy Gravy: The dish is famous for its smooth, creamy mouthfeel, which is achieved through long, slow cooking and the generous addition of butter (makkhan) and cream at the final stage.

 Tomato and Spice Base: The base is a thick, highly seasoned masala made from sautéed onions, ginger, and garlic, simmered with a significant amount of tomato purée. The spices are rich and comforting, including cumin, coriander, and often a touch of Kasuri methi (dried fenugreek leaves).

 Slow Simmering: The lentils and beans require lengthy simmering (traditionally over coals) to break down and release their starch, allowing the ingredients to blend into a cohesive, homogenous paste-like texture rather than remaining separate.

 Serving Tradition: Mixed Dal is a staple dish often served on festive occasions or as a hearty main course, pairing perfectly with Naan, Paratha, or simple Jeera Rice (cumin rice).