Creamy, earthy and packed with flavor, this Dhaba style dal makhani is finger licking delicious, and easy to make!
Make sure you soak the lentils overnight, especially if you are using a regular pot to cook it.
To add a bit of tanginess to the dal, you can also add some pureed tomatoes into the mix and let the dal simmer for a few extra minutes.
If you don’t have the charcoal pieces, you can use some smoked paprika or liquid smoke to get that characteristic smoky flavor into the dal makhani.