Dal Makhani, often called the king of all dals, is a dish that requires patience and love. At Kirat Dhaba, we follow the traditional Punjabi method — soaking the black urad dal and rajma (kidney beans) overnight, then slow-cooking them on low heat for hours. This slow process allows the lentils to break down naturally, creating that signature creamy, velvety texture without shortcuts.
The gravy is built with a rich base of tomatoes, butter, cream, and a carefully measured blend of spices including cumin, coriander, garam masala, and a touch of kasuri methi (dried fenugreek leaves). The result is a deeply satisfying, mildly spiced dish that pairs beautifully with naan bread or steamed basmati rice. At $13.99, it’s one of the best-value vegetarian dishes in Winnipeg.
What Makes Our Dal Makhani Special
- Whole black urad dal and kidney beans soaked overnight
- Slow-cooked for hours using traditional Punjabi method
- Rich, creamy gravy with butter, cream, and tomatoes
- Finished with kasuri methi for authentic flavour
- 100% vegetarian comfort food — pairs perfectly with naan
