This recipe puts a South Indian twist on the classic Dal Makhani. It uses a combination of black lentils and split pigeon peas, cooked with onions, tomatoes, and a unique blend of South Indian spices. The lentils are slow-cooked to perfection, resulting in a creamy and aromatic dish. Enjoy this South Indian-style Dal Makhani with some dosa or rice for a delightful meal.
