Why our dals simmer overnight
Every signature dal at Maharaja Riyasat starts the evening before you eat it. The lentils go into the pot with whole spices and then they are left alone, on a low flame, for hours.
That slow time is what gives a dal its velvet texture. The lentils break down gradually instead of all at once, and the spices have time to give up their flavour into the pot.
It is the same idea behind our richer curries. Nothing is rushed, and nothing is made from a shortcut. When you taste the difference, you are tasting the hours.