Makhani Dal (Butter Dal)
A good dal takes time. And this one from Chef Guarav is worth every minute. Here, kidney beans and black lentils are cooked in butter and a tempered bouqet of Indian spices, like Kashimir chili, fenugreek, and cardamom. Tomatoes are slowly simmered into the mix, then finished with more butter and a generous pour of cream. Plush rice pilaf, studded with veggies, makes for an excellent side to soak up all the flavor.
Nutritional facts
Protein
24g
Carbs
106g
Calories
780kcal
Fat
29g
Ingredients
Beans, lentils, urad dal, Dried, Asafoetida, Bean, Kidney, Red, Dried, Kashmiri Chili Powder, Cardamom Pod, Bay Leaf, Butter, Fenugreek, Red Onion, Mint, Cumin, Coriander, Cumin, Cashews, Cinnamon Stick, Tomato Puree, Cilantro, Garlic, Fennel Seed, Heavy Cream, Basmati Rice, Kosher Salt, Green Beans, Green Peas, Carrots, Thai Green Peppers, Black Pepper, Yukon Potatoes, Ginger, Green Bell Pepper, Clarified Butter, Clove, Canola Oil, Canned Tomato, Spice, Cardamom, Green, Whole
Contains milk, cashews, wheat.
Reviews
4.7
Based on 22 reviews
Ajax · 08/30/25
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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