Cook them in a pressure cooker ... or till the dal has thickened, stirring occasionally. Mix in the heavy cream, butter and dried fenugreek. Switch off the flame and let the dal makhani rest ...

curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ...

I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner. Serve with basmati rice. Each serving provides 555 ...

and kidney beans (rajma), this dish is slow cooked to ensure that the aroma develops completely. What distinguishes Dal ...

There’s something about restaurant-style dal makhani that instantly evokes comfort. The velvety texture, slow-cooked richness ... style finish, some recipes also include a touch of charcoal ...