In rural Punjab, al fresco eating mainly occurs in self service, roadside food joints called dhabas, frequented by truck drivers and travellers. It's cooked on a slow fire, often simmering for hours until the lentils turn creamy.
This spicy and tangy Punjabi recipe from Northern India where my father comes from uses brewed tea to darken the gravy. If you’re not keen on doing that, just use water.
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