Epic Fail
I tried to make dal makhani today, following this recipe more or less. I don't have a pressure cooker, but I saw on one of the comments that you could use a slow cooker instead for 4 hours. Well, after 4 hours the lentils were still hard as rocks. I went to work, then came back home and attempted to eat the stuff. Well, I think I'd gotten the flavors right (I added quite a lot of spices), but the fucking lentils were STILL crunchy after slow-cooking for 12+ hours. Does anyone know how not to fuck up lentils? I think I'm going to go back to buying the kind that comes in a can. D: