Dal Makhni involves two major elements - black lentils (urad dal) and red kidney beans (rajma). This lentil dish doesn’t involve the use of too many spices, but it does use a lot of butter. Traditionally, the dish is slow-cooked overnight on a tandoor that imparts the iconic smoky flavor associated with it. But for our recipe, we will keep it simple and tasty, without compromising on the flavor profile.