Daal Makhani dhaba style

Name: Daal Makhani dhaba style
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 bowl Urad Sabut; 1/4 bowl Kidney beans; 1 onion; 1 tomato; 2 inch piece ginger; 6 garlic cloves; 2 Bay leaves; 4 Cloves(loung); 2 big cardamom stick; 1 tsp Cumin seeds; To taste salt; To taste red chilli powder; 1/2 tsp turmeric powder; To taste garam masala; 1 tbsp Cooking Oil; 2 tbsp Butter

Aruna Thapar @Arunathapar27

New Delhi

#ebook #Post_57
#onerecipeonetree
#TeamTree
#2019fav

Aruna Thapar @Arunathapar27

New Delhi

#ebook #Post_57
#onerecipeonetree
#TeamTree
#2019fav

Saved

Ingredients

30 minutes

4 servings

3/4 bowlUrad Sabut
1/4 bowlKidney beans
1onion
1tomato
2 inchpiece ginger
6 garlic cloves
2Bay leaves
4 Cloves(loung)
2big cardamom stick
1 tsp Cumin seeds
To tastesalt
To tastered chilli powder
1/2 tspturmeric powder
To tastegaram masala
1 tbspCooking Oil
2 tbspButter

Saved

Steps

30 minutes

1

Wash and Soak Urad sabut and kidney beans in water for 4 hours.
2

In a pressure cooker add soaked Daal and kidney beans and pressure cook till 7-8 whistle or upto 7 minutes after first whistle. Switch off the flame. Let pressure releases automatically.
3

Heat oil in a karahi and put and put chopped onions, grated ginger and garlic and stir for two minutes. Now Add grated tomatoes and cook till oil leaves the karahi.
4

Add Daal from the cooker in this karahi and let it simmer for 5 minutes.
5

In a pan put 1 tb spoon cooking oil and put cumin seeds and when cumin seeds splutter put red chilli powder and garam masala. Put this tadka on Daal and switch off the flame.
6

Garnish with butter and coriander leaves and serve with rice or chapatti.