Dal Makhani Dhaba Style

DHABA STYLE DAL MAKHANI - Tayyar ho jaaiye for a rustic style Dhabe jaisi Dal Makhani. Dhaba style food has a class of its own, agree?

Ingredients

For Cooking Dal

• 1 ½ tbsp Ghee,
• ½ cup Kidney beans (washed & soaked overnight)
• 3 cups Whole Black Gram (washed & soaked overnight)
• ¼ cup Chana dal (washed & soaked overnight)
• 5-6 cups Water,
• 1 tbsp Garlic juice,
• 1 ½ tsp Degi red chili powder,
• ¼ tsp Turmeric powder,
• 1 tsp Coriander powder,
• Salt to taste,
• 2 tbsp Unsalted butter, cubed,

For Ginger Garlic Paste

• 5-6 Garlic cloves,
• 1 inch Ginger, peeled, slice,
• 1 Green chili (less spicy & broken into half)
• Salt to taste,
• 1 ½ tsp Oil,

For Masala

• ½ tsp Cumin seeds,
• 10-12 Black peppercorns,
• Salt to taste,
• 1 tsp Dry fenugreek leaves,

For Tempering

• 1 ½ tbsp Ghee,
• Prepared Ginger Garlic paste,
• 1 tsp Degi red chili powder,
• A pinch of asafoetida,
• ½ cup fresh Tomato puree,
• Salt to taste,
• Boiled Dal,
• 2 tbsp Unsalted butter (for finishing)
• 1 tsp Prepared Masala,
• ½ tsp Dry fenugreek leaves, crushed,

For Garnish

• Fresh cream,
• Coriander sprig,

Process

For Cooking Dal

1. In a pressure cooker, add ghee, once it's hot, add kidney beans, whole black urad dal, chana dal.
2. Add water as required, garlic juice, degi red chili powder, turmeric powder, coriander powder.
3. Add salt to taste and unsalted butter mix everything well.
4. Cover it with the lid and cook on medium flame for 4 to 5 whistles or until the dal is 80 % cooked.

For Ginger Garlic Paste

1. In a grinder jar, add garlic cloves, ginger, green chili, salt to taste, oil and grind into a smooth paste and keep aside for further use.

For Masala

1. In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
2. Transfer it into a grinder jar and grind into a fine powder and keep aside for further use.

For Tempering

1. In a heavy bottom pot, add ghee, once it's hot, add prepared ginger garlic paste and saute it well.
2. Add degi red chili powder, a pinch of asafoetida and saute well.
3. Add fresh tomato puree, salt to taste and saute well on medium flame for 4-5 minutes.
4. Add boiled dal and cover it with the lid and cook for 5-10 minutes on medium flame.
5. Stir in between, with the help of a ladle mas the dal.
6. Remove the lid, finish it with unsalted butter and mix well, add prepared masala, dry fenugreek leaves and give it a last boil and switch off the flame.
7. Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.