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Traditionally dal makhani uses black lentils that are called urad dal in india. I used brown lentils here as it tastes similar and cooks faster. Using dill leaves is optional but it adds a good flavour to the dal. Spices and the lentils combinations can be according to the taste and preference.

I also veganised this recipe by using coconut milk instead of cream/milk.

This dal can be relished with rice, rotis, breads or even just have it like a soup.

Yields: 3-4 servings
Preparation time: 15mins
Cooking time: 25mins

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