Dal Makhani
Apr 06, 2019, Updated Sep 13, 2019
Creamy & buttery Dal Makhani is one of India's most special and popular dal. Black lentils are cooked with lot of butter and cream making it a special dish. Best enjoyed with naan!
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Creamy and buttery Dal Makhani is one of India’s most loved dal!
This dal has whole black lentils cooked with butter and cream and simmered on low heat for that unique flavor. It tastes best with garlic naan!
I share all my tips and tricks to make restaurant style Dal Makhani at home with easy to follow steps.
Lentils have been an integral part of my diet. In India, we pretty much eat lentils everyday and in my house especially there was never a day when there was no dal on the table.
The most common dal that mom used to make every day was obviously the arhar/toor dal (split pigeon pea lentil). Then there was masoor dal (red lentils), chana dal and moong dal which she also made once in a while.
But one dal that was made only on special occasions was Dal Makhani.
Makhani means “buttery”, so for this recipe whole black lentils (urad sabut) is cooked with lot of butter and cream. Along with urad sabut, rajma (kidney beans) are also often added to this dal
It’s a rich dal and hence was made on special occasions only.
Dal Makhani is one of the most popular dals in India and it’s certainly my husbands favorite. It’s there on the menu of every Indian restaurant and in every Indian wedding and parties.
Sarvesh is kind of obsessed with it and of course since he’s Punjabi he has pretty high expectations from this dal as he has had his fair share of the best dal makhani in Delhi & Punjab!
When we got married, I tried to learn this dal foremost. And it has taken me many years of trials to finally make a version that Sarvesh likes.
Trust me, it was very difficult for me to get a “yes” from him for Dal Makhani. He usually enjoys whatever I cook but for his favorite dal he has some special taste buds which are difficult to please.
This Restaurant Style Dal Makhani
✓ is rich, creamy and buttery
✓ tastes just like the Dal Makhani from your favorite restaurant
✓ tastes great with garlic naan or jeera rice
Me and Sarvesh have argued quite a lot while making this dish. I have made it so many times and every time he would say “It’s okay but not like one from my favorite place in Delhi”.
Because he is so fond of it he has strong childhood memories for the best Dal Makhani and it was very difficult to get a thumbs up for Dal Makhani from him.
But guys, finally after so many years, I cracked it! He finally said “this is amazing”, that certainly felt like music to my years!
I am so excited to share just the best Dal Makhani recipe with you guys. Here’s what I learned through my trails in all these years.
Tips to Make Best Dal Makhani
1. Simmer on low heat for long time- you will get the best flavors of this dal, if you let it simmer for hours on low heat. I understand that we all have busy lives, but if you can, I high recommend simmering the dal for 30 minutes at least. An hour or two is even better.
Slow cooking enhances all the flavors and makes the dal super delicious and creamy. A lot of restaurants who are known for their amazing dal makhani actually simmer it the whole day.
Basically you boil the lentils till they are soft and then you proceed to make the masala and all this while the lentils will keep simmering on medium-low flame.
Then you add the dal to the masala and let the dal simmer some more. For this recipe, the dal was simmered for around 1 hour & 15 minutes on low heat.
2. Be generous with using butter and cream- this is not a recipe to cut down on the fat. The butter and cream are essential for that dal makhani flavor that you love.
So don’t add only 1 tablespoon of cream and butter if you want that restaurant style taste.
3. Less is more when it comes to using spices in dal makhani- over the years I have tried so many combinations. And finally I have come to this conclusion that dal makhani doesn’t really need any spice!
I have added 1/4 teaspoon of garam masala but that’s also optional. You can skip it. Other than that there’s only 1/2 teaspoon of kashmiri red chili powder for the color mainly.
No kasuri methi, cumin seeds nothing.
The main flavors of the dal come from using fresh onion, ginger, garlic, tomato puree and liberal amount of butter and ghee. That’s all you need to make a good dal makhani.
4. Use white onion for that sweet and subtle flavor, red onion has a strong flavor which effects the final taste of the dal.
5. Use store bought tomato puree for that smooth texture- if you are looking for that creamy texture, then do use store bought tomato puree.
If you use regular pureed tomatoes, make sure to add some tomato paste.
Since tomato paste is concentrated, it gives a really nice rich flavor.
6. Pinch of sugar helps in balancing the flavors– I add only 1/2 teaspoon of sugar but it really helps in giving the dal that extra flavor.
7. Serve with a pat of salted amul butter- if possible use it even while cooking the dal! It makes a difference guys. I cooked this entire dal using Amul salted butter.
For those who don’t know Amul is an Indian brand whose butter is what most people in India use all the time.
And even if you can’t use it while cooking, don’t forget to serve the dal with a piece of amul butter. You will notice the difference! And if you can’t find amul butter at all, I will suggest using salted butter anyway.
8. Infuse smokey flavor to the dal through dhungar method- just like Dal Tadka, I like infusing my dal makhani with the smokey flavor too. It does make a difference.
I only smoke it for 2 minutes in case of dal makhani. It doesn’t need to very smokey.
However if you can’t find a charcoal, you can skip this step.
Method
1- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
2- In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt.
Add around 3.5 cups water. Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.
3- Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers.
If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.
4- Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
5- To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat.
6- Once the butter melts and is hot, add the finely grated onion.
7- Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep heat on medium.
8- Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
9- Add the tomato puree and mix.
10- Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
11-Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix. Add garam masala, kashmiri red chili powder and salt. Mix to combine.
12- Add 1/2 cup water, stir and set heat to low.
13- Let it simmer on low heat uncovered for around 45 minutes. Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering.
14- Add sugar and mix after the dal has simmered for 45 minutes.
15- Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
16- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now.
You may serve the dal at this point or do the additional step of giving it a smokey flavor.
This last step (dhungar method) is optional but recommend.
17- For the smokey flavor, place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
18- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal.
19- You will immediately see fumes coming out of charcoal.
20- Immediately close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove lid and remove the bowl from dal.
The longer you keep the lid closed, the smokier dal will get and for dal makhani I don’t like it very smokey so 2 minutes was good for me. You may do 5 minutes but don’t do more.
Garnish dal makhani with more cream and serve with a pat of amul butter. Enjoy!
If you’ve tried this Dal Makhani Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in 2015.
Dal Makhani
Ingredients
To Pressure Cook
- 3/4 cup urad dal sabut (whole black lentil) 165 grams
- 1/4 cup rajma (red kidney beans) 60 grams
- 1 teaspoon salt
- 3.5 cups water 28 oz
Masala for the Dal
- 1 tablespoon ghee
- 3 tablespoons butter divided, use amul butter (salted) if possible
- 1 medium white onion 115 grams, finely grated using a food processor
- 2 teaspoons ginger garlic paste use fresh paste if possible
- 1/2 cup tomato puree use store bought tomato puree
- 1/2 teaspoon kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt or to taste
- 1.5 cups water 12 oz, as needed
- 1/2 teaspoon sugar
- 1/4 cup cream 60 ml
- more amul butter (salted) for serving
- piece of charcoal optional, for giving dal a smokey flavor
Instructions
- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
- In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water.
- Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.
- Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers. If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.
- Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
- To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat.
- Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn't burn and keep heat on medium.
- Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
- Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
- Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix.
- Add garam masala, kashmiri red chili powder and salt. Mix to combine.
- Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes.
- Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering.
- Add sugar and mix after the dal has simmered for 45 minutes.
- Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now. You may serve the dal at this point or do the additional step of giving it a smokey flavor.
- This last step (dhungar method) is optional but recommend. For the smokey flavor, place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal.
- You will immediately see fumes coming out of charcoal. Immediately close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get and for dal makhani I don't like it very smokey so 2 minutes was good for me. You may do 5 minutes but don't do more.
- Garnish dal makhani with more cream and serve with a pat of amul butter. Enjoy!
Notes
- You may use 1 cup urad dal only in case you don't have kidney beans or don't like them in your dal makhani.
- If you can't find store bought tomato puree, you may puree 2 large tomatoes and use in the recipe but then do remember to add 1 tablespoon of tomato paste to give it that rich flavor.
- Simmering the dal on low heat is the key to a good dal makhani. I highly recommend simmering for an hour, 30 minute is the least.
- If you do not have a pressure cooker, you can cook the dal on stove top. Add soaked lentil to a pan, add water and let it cook on medium heat for 1 hour & 15 minutes. It might take even longer. Once cooked, lentil should be really soft.
- If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe multiple times and it is one of my favorites! Thank you for the detailed instructions and tips to get it right.
Thanks for the feedback Nivi!
Excellent recipe. Thank-you for sharing this. It’s my favorite indian dish and now I have a great recipe to make it.
welcome, glad to know!
Hi there! Can I use the white urad dal for this recipe?
you can but then I won’t call it dal makhani, it will be a different dal.
Best recipe I have ever tried!
I modified it alittle bit and I add fresh tomatoes and tomato paste and it’s better than restaurant quality
Even my Bosnian boyfriend loves this, he has been talking about it for months and constantly begs me to make it!!
Thank you for this incredible and simple but delicious recipe
I always get compliments and I’ve written it down to keep forever 🙂
glad to hear Gunjan! 🙂
Thank you very much Manali for sharing this excellent recipe. The dal is easy to do, very tasty and creamy, so good! This recipe will become a classic in the family.
Hey Manali,
Thanks for sharing this wonderful recipe with us. I tried it today but unfortunately, I mistakingly added a little bit of extra salt. I will try it once more time next Sunday.
what if I do not have a pressure cooker? Do I just simmer the lentils for like 45 min-hour to get desired texture? Thanks
soak overnight, then cook for probably 1-2 hours to make them extra soft before adding the masala
Hi Manali,
Can I use The Instant Pot Slow Cook function instead of stove simmering?
Thanks!
you can try, I personally don’t have much experience with the slow cooker function on IP. I just use IP for pressure cooking and quick recipes always!
Excellent recipe with minimal ingredients, tastes very nice I have tried this recipe… very yummy. Great job Ms Manali..
happy to hear Sita!
I’ve recently started branching out into cooking more traditional Indian food for my family, and it’s really wonderful to find a recipe for dal makhani that tastes like a much more authentic one than the ones I’ve found before. My family loves it, and is always excited when they smell it simmering in the house. Thank you for this recipe and all the work you went through to perfect it!
thanks for the lovely feedback Serena!
Easy and very tasty. I made it for my guests and they loved it!
Thanks for the feedback Sneha!
What kind of charcoal should I use ? Never use it before. Can you recommend any exact brand bag I can get it and instructions how to make it hot ?im totally newbie to this.
it should not be the self ignited one, get kingsford brand. See more pictures of the smoking technique here: https://www.cookwithmanali.com/dal-tadka/
I am looking forward to trying this, however I don’t have an instant pot or pressure cooker. Can I make it in a pot on the stove, and it will take longer?
you can, it would probably cook to that super soft stage in 1-2 hours
Thank you so much for your recipes!
I have cooked the Dal Makhani now so many times since discovering your website in Oktober, my family and friends are all loving it and we cannot get enough of it.
Since I am from Germany and never cooked Indian myselsef, I was very proud how perfect this one came out on the fist try.
Your recipes have brought new spices into my cooking world and gave me the courage to try and cook Indian dishes myself.
You have given me so many new inspirations, thank you so much!
Best wishes from Germany 🙂
Thanks Karoline, I am glad to hear that! 🙂
Love your recipes, in fact have tried most of them. Thanks Manali, I can proudly say I am a good cook!!!
Thank you Roma, I am so glad to hear that! 🙂
I need to make this dal recipe without tomatoes due to food sensitivity. Is there an appropriate substitute? Thank you for any suggestions, it looks absolutely delicious!
I would skip, it will still be good! no substitute.
Hi! First of all, I love your recipes. All the delicious dal recipes go very well with the chilly weather we have in Sweden right now. My cupboard is filling up with wonderful spices and beans. Thank you so much for sharing.
I have a question, in the recipe it says that urad dal sabut translates to black lentils, but when I go to the store and buy them from India it says and look like small blacka beans. Are they the same? Because we have black lentils also but they are normally called Beluga.
Indian store will be right. I am afraid I have never worked with beluga lentils but I checked pictures online and they seem different than urad dal sabut. The urad dal yes you can say it looks like very small beans. https://www.indiamart.com/proddetail/organic-sabut-urad-dal-20376690297.html
Hello Manali,
I have tried several of your recipes. Every single one has been excellent, from Aloo Gobi to Sooji Halwa, and replaced all the previous efforts in my kitchen cookbook! I am curious before I try this: I have a big bag of urad dal chilka. The split black lentils. I like to add them to some palak and saag dishes for flavour, texture, and goodness 🙂 . Is it worth trying them in this recipe, or should I really go and find some urad dal sabut? I’m concerned it may turn out too mushy… thank you!
Hi Peter, so glad to hear that1 🙂 Yes Dal Makhani is traditionally made with whole urad dal only so I would suggest getting it. The chilka won’t give it the same texture.
Probably a stupid question but do I drain the excess water from the Instant Pot once the dal is finished cooking?
not at all, you drain the water in which dal was soaked but after you have cooked the dal, that’s the base of the dal you do not drain the water
Excellent recipe. Thanks for the option of not using rajma.
I just tried this for the first time today, planning to serve it to my mom and brother before ever trying it out. I was nervous but just followed the instructions exactly and got to go to the Indian grocery store near me that I’d always wanted to try.
I’ve never used garam masala before, never tried cooking Indian dishes but have always wanted to since its some of my favourite cuisine. I can’t tell you how proud I was when I finally took the first taste and knew I’d gotten this SO right. Everyone loved it and the garlic butter naan I’d prepared to go with it. It was truly such a happy moment for us in a difficult time. Thank you so much for how thorough and generous you were with giving tips on preparation.
Now I want to start keeping these spices in my home and trying so much new recipes. This will be a very special dish to me always as the first time I got up the courage to try something outside the type of Western cooking I was raised with. Thank you ❤️
Emily, that’s one of the kindest message I have ever received on my blog. Thank you so much for taking out the time to leave a comment. I really appreciate it. So glad you enjoyed the recipe, this is my favorite!
came out well!
Hi.. Manali, I had tried to make Dal makhani on few occasions as per your suggestions /methods. Though on couple of occasions I didn’t get the desired results, however that hasn’t stopped or discouraged me from practising and going for again with the hope that one day I would finally be able to attain the cherish dream of making perfect Dal makhani. Of course on couple of occasions, I was very close to that perfection, however the ultimate Dal makhani remains a distance dream for me till date. Anyways thanks for your suggestions, recommendations,and above all simple methods of preparing dal makhani,.Hope one day I would be able to hit the pinnacle and believe me that day I would be on cloud nine. Regards Arjun Singh Negi.
well hopefully that happens soon!
I made this for my son and he said it was “the best thing I’ve ever cooked”!. It’s incredibly delicious and so easy to make. I’m now looking at all your other recipes.
So glad!
Good day Minali, getting my beans soaked to make this amazing recipe for my out of town friends. Also, going to make some Paneer Tikka Masala along with some bhindi of some kind. Love, love love this Dal and all your recipes. Have an amazing day and thanks for making an amazing food blog accessible to all.
Thanks Arthur, I am glad you enjoy the recipes! 🙂
I am a big foodie. Want to eat good food and want to make good food. This dal makhni is exactly how I would want my restaurant daal makhni to be. What’s better than getting your favorite restaurant’s taste at home. The best receipe so far. Period.
That makes me happy, thank you Henna! 🙂
Hi Manali, I started cooking a year ago and have been following your recipes since. This recipe for dal makhani is simply put the best thing I have eaten, even though you have titled it restaurant style, it’s better than any dal makhani I’ve had at any restaurant in my life. Thank you!
yay! so glad 🙂
This was the simplest and the best recipe. Love it!
yay 🙂
Hey Manali,
This is the second time that i am using your Daal Makhni recipe. The first time i made, my husband simply loved it. And honestly, while i used your recipe, i really didn’t look at the url and kind of noticed the chef’s name. I was so engrossed in getting the recipe right. Quite obviously, i forgot after a while about which recipe i used.
But today, i really worked hard to find this recipe again. And before i go into the kitchen to use this recipe one more time, i seriously want to give it a 5 star rating.
The recipe is super simple, so nicely explained and a winner.
Thanks a lot for sharing such lovely recipes esp for novice cooks like me.
so glad you found the recipe again Pooja, thanks for the feedback 🙂
This is one of my favorite dishes from your website, and there are many great ones! Thanks and keep up the delicious recipes.
Best dal makhani I have ever had. Now I always make it this way
glad to know Jyoti 🙂
Hi, can I cook the lentils a day in advance and cook them with spices and tomato sauce the next day? How long can I keep these cooked lentils in the fridge before making them into dal makhani?
yes you can boil the lentils a day in advance. I won’t recommend keeping them boiled for that 2 days in fridge.
Such a lovely and simple recipe to follow and prepare. Cooked Daal Makhni today as I was craving for it for a few months now. Easily the best daal makhni I’ve had at home ever!
This was delicious. Next time I would choose to use canned red kidney beans as the dried beans take much longer to soak and cook. The black lentils were done way before.
this recipe needs the lentils and kidney beans to be really soft/almost mushy so that’s why no problem in pressure cooking them together
I have tried a lot of dal makhani recipes but this one is absolutely the best and tastes as good, if not better than the best restaurant version I’ve had. I have to use coconut cream for mine but it turns out perfect. Dal is in my refrigerator each week for me to eat daily. My mom is sold on this recipe as well so I make big batches!
I am so glad to hear that! 🙂
I tried making dal makhani before, with a different recipe, and it didn’t turn out well at all. Today I tried this recipe and WOW!!! It’s so good. The flavors are perfectly balanced and it’s just the right texture. Tastes like restaurant-made. We ate it with jeera rice and it was just fabulous. I’m planning to make this for a group, as soon as it’s safe to eat with friends. Thank you Manali!
awesome!
This was by far one of the best recipes I have ever made! It is delicious! It was easy to make and a joy to eat! Thank you!
hi Manali,
I have “Urad Gota” – it is more white than black. Can I use instead of Black Urad? Thanks for any advice!
no you can’t urad gota here, not a substitute unfortunately.
Thank you for this receipe. I add the smokey flavour and Omg…it turned out so good. The guests loved it so much.
First time making dal makhani and followed this recipe (as best as possible) and the results were amazing!! It was a hit! Will make it again. Thank you!!!!
“Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles”
Oh my goodness, what’s a “whistle”?!
Maybe you can use another unit of measure for me in Canada haha
Hi Peter, in India (and south Asian countries), we use a traditional stove-top pressure cooker to cook all kinds of lentils, chickpeas etc. It has a whistle which blows off when the pressure cooker come to pressure and that’s how we were taught to cook by counting whistles. For those are not aware of this, I have also mentioned the instructions for electric pressure cooker (Instant pot), it’s just below this. Can you please check that? Thanks!
By “15 to 20 whistles,” do you mean a duration of 15-20 minutes starting when the pressure cooker starts whistling?
no the traditional stove-top pressure cooker whistles to let off steam when it comes to pressure. so on high heat, you have to count 15-20 whistles, that’s what I mean.
I have made it a number of times and every time every body liked it. So plain and direct recepie. Tastes better than most restaurants. Thank you Manali for a great recepie.
you are welcome! 🙂
This is my favorite dal makhani recipe! The tip about not using too many spices is really helpful. I made this for my Punjabi friend and he said it was some of the best dal he ever tasted.
so glad!
I always cook dal makhani using your recipe only and it always turns out delicious.
glad to know!
This recipe is delicious. I’ve made it twice in the past. Manali is so right when she writes that the great flavours from this recipe don’t really come from the spices.
I’m about to make it for a third time and just realised that I haven’t been using the right lentils (urad dal sabut). I used black beluga lentils once, and brown lentils another time, but both times it was tasty. I’m wondering Manali, am I missing out on some flavours here by not using the urad dal sabut kind?
What would be a good substitute in your opinion for urad dal sabut?
Dal Makhani is traditionally made with sabut urad dal only and there’s no substitute for it. But of course that’s when you want to make the traditional recipe. Brown lentils will work otherwise. I am glad you like it 🙂
I feel like this is a dumb question, but you do not drain the lentils before adding them, correct?
it’s mentioned in the recipe “In the morning, drain the water in which the dal and rajma was soaked. “. The water in which they soaked overnight, you will drain it before pressure cooking.
Very simple and tasty
glad to know!
Hi, i am using my instant pit today for the first time with this daal makhani recepie 🙂 i definitely let you know how it goes.
Do you have any slow cooker recepies besides the dal makhani version? I would love to use the slow cooker bit of the instant pot. Thank you
I don’t have a crockpot, and I am not a fan of slow cooker on IP 🙂
First time trying your site but I’ll definitely be back! So… I made this for a friend who specially requested it. Being South Indian I don’t even recall if I’ve tasted it before. Anyway I tried it, including the dunghar method and WOW. Creamy, buttery, smoky, and subtle flavor. My friend said it was better than the restaurant. Thanks so much for the detailed directions and for ingredients by weight!
Thanks for sharing your feedback Chitra, so glad to know you enjoyed it!
Absolutely loved the dal! Just added some choti elaichi for the flavour… thanks for sharing an amazing recipe Manali!
welcome!:) so glad to know!
I just made this today for my family, and they loved it so much, it’s definitely a keeper in our home. We made the lentils and the Naan bread and of course they are a perfect match. I loved how easy the recipe was to follow and how organized the page is in general, plus all the additional cooking tips.
Thank you so much