Dhaba Style Dal Makhani
Ingredients
- 1/2 cup Black whole gram
- 2 tbsp Rajma/Red kidney beans
- 1 Onion finely chopped
- 2 Tomatoes finely chopped
- 1 tbsp Grated ginger
- 4 Garlic cloves finely chopped
- 1 tsp Cumin seeds
- 1/2 tsp Carom Seeds
- 1 inch Cinnamon stick
- 2 Cloves
- 1/2 tsp Red chilli powder
- 1 tsp Cardamom powder
- 1 tsp Kasuri Methi/dried fenugreek leaves
- 1 bay leaf Bay Leaf
- Salt to taste
- 1 tbsp Vegetable Oil
- 2 tbsp Fresh Cream
- 2 tbsp Coriander leaves for garnishing
Instructions
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Wash and soak black gram and red kidney beans in some water for 4 hours. I usually soak it overnight to cook it next day.
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Make purée of tomatoes and keep it aside. Soak kasuri methi is little water.
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Take a white muslin cloth and pack cloves, cardamom, cinnamon and bay leaf. Drop this spice bag in a pressure cooker along with soaked lentils and 1+1/4 cup of water.
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When the water starts boiling, close the cooker and pressure cook till lentils are soft and cooked properly. Remove the spice bag and keep it aside.
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Add oil in a pan and when the oil is warm add carom seeds, cumin seeds, grated ginger, finely chopped garlic and onion. When onions turns golden brown add tomato purée and saute it for few minutes on low flame.
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Now add cooked lentil with water, red chilli powder, soaked kasuri methi, salt to taste and mix it well. Add more water if you feel its too thick. Close the pan and let it cook for 5 minutes on low flame. Keep stirring in between.
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Transfer in a bowl and garnish with chopped coriander leaves and some cream.
Recipe Notes
Heat a small piece of charcoal. Place charcoal in a small steel cup. Place this small cup inside the pan with cooked dal and sprinkle some water over it. Immediately close the pan and only open it after few minutes. This will give an authentic dhaba style dal makhani taste.