Home cooking attempt — Dal Makhani from scratch

I spent an afternoon making Dal Makhani from scratch following a traditional recipe. Getting ghee right was the main challenge — it's not as straightforward as it looks. The rich and complex result was rewarding once I got it right.

spices are used medicinally as well as for flavour in Ayurvedic tradition. I served it with lassi as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Dal Makhani yourself gives you a new appreciation for what goes into it at a restaurant.