Dal Makhani

This dhaba style curry takes Me back in the lanes of My childhood memories when this was the only dish that I used to order in restaurant along with butter nan which I used to love being a pure vegetarian then! That taste, the texture, the smell... it was divine. It was almost impossible to get the same taste when I tried to prepare this dhaba style dal makhani at home.... until I tried this beautiful recipe shared by one of the lovely food blogger Shreya A.Tiwari.

That was it guys!!! A key to a mind blowing dhaba style dal makhani recipe. When I tried Shreya's recipe it just blew my mind!! It was hard to believe that with such minimal ingredients this versatile dish was so easy to prepare. I couldn't thank Shreya more for sharing such an amazing recipe. 

Ingredients: (Serves approx.3)

• 1 Cup Whole Black Urad Dal (Whole Black Gram Lentils)

• 1/4th Cup Rajma (Kidney Beans)

• 4 tbsp Butter

• 1/4th tsp Hing (Asafoetida)

• 1/2 tsp Turmeric Powder

• 1 1/2 tsp Kashmiri Red Chilli Powder or Paparika 

• 2 Black Cardamom

• 1 Green Chilli finely chopped

• 2 tbsp Ginger Garlic Paste

• 2 Medium Sized Onion finely chopped

• 1 Tomato finely chopped

• 2 tsp Coriander Powder

• 1 tsp Cumin Powder

• 1/2 tsp Fennel Powder (Saunf Powder)

• 1/2 tsp Garam Masala

• 1 tsp Sugar

• 3 tbsp Cream

• 1/4th Cup Coriander leaves 

• Water as per gravy preference

• Salt to taste

Method:

• Soak urad dal (black gram) & rajma (kidney beans) for 7-8 hours or overnight.

• Then pressure cook the lentils adding salt and 2 cups of water till 6-7 whistle. Let the pressure from the cooker release on its own. Then with a masher slightly mash the lentils.

• In a sauce pan add butter. Once butter is warm add hing, black cardamom, finely chopped green chili, ginger-garlic paste and chopped onions.Cook onions till they are slightly golden brown.

• Now add the spices coriander powder, cumin powder, fennel powder, red chilli powder & turmeric powder. Mix well. Add finely chopped tomatoes and cook them till they are tender and oil starts to separate from the mixture.

• Add salt, sugar & garam masala, mix well. Add the mashed lentils and water as per the thickness of the dal you prefer. Let the dal boil for 7-8 minutes.Keep on stirring occasionally.

• Now add cream and let the dal boil for 10-15 minutes on low flame. Adjust the consistency of the dal and check for seasoning.

• Dal Makhani is ready.

• Garnish with chopped coriander leaves, cream and a dollop of butter.

• Serve hot with flat bread of your choice or with rice.