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Makhani Daal (Buttery Lentils)
December 07, 2019

I covered the legumes with ~2.5 inches of water for 8 hours. Prior to transferring to the pressure cooker, I added about 1 cup to make 1.5 inches of water. These came out with perfectly cooked legumes and with a thicker consistency. One comment said this recipe was bland. I hope they meant 'needed salt'; I had to add salt at the dinner table; and the flavor was just as I expected. This was absolutely delicious! My wife also loved it.

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