Dal Makhani -Restaurant Style Recipe Step-by-Step in Detail

It is said that the more slow cooked Dal Makhani is, the better it tastes. In many places, Dal Makhani is slow simmered overnight or for many hours, this slow cooking method thus makes a world of difference to the consistency of the dal. Slow cooking makes the Dal very rich and creamy with its scrumtious finger-licking taste. The fastest way to cook the Dal are in the pressure cooker but make sure that you cook the dal makhani on a low flame for atleast 20-25 minutes once its prepared at the end.