Dhaba Style Dal Makhani

Name: Dhaba Style Dal Makhani
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bowl sabut urad dal; 2 tbsp kidney beans; 4 bowls water; 3/4 tsp salt; 1 piece cinnamon; 4 cloves; 1 big cardamom; 2 tbsp cooking oil; 1/2 tsp cumin seeds; 1 chopped onion; 4-6 pods garlic; 1" piece grated ginger; 2 tomatoes; 1 tsp garam masala; 1/2 tsp coriander seeds powder; 1/2 tsp dal makhani masala; 1 tbsp butter

Aruna Thapar @Arunathapar27

New Delhi

#ga24 #Uttarakhand #Urad dal

A rich, smooth taste to the dal makhani without taking away the real flavor of this dish.

#ga24 #Uttarakhand #Urad dal

A rich, smooth taste to the dal makhani without taking away the real flavor of this dish.

Aruna Thapar @Arunathapar27

New Delhi

#ga24 #Uttarakhand #Urad dal

A rich, smooth taste to the dal makhani without taking away the real flavor of this dish.

#ga24 #Uttarakhand #Urad dal

A rich, smooth taste to the dal makhani without taking away the real flavor of this dish.

Saved

Ingredients

30 minutes

4 servings

For boiling dal:
1 bowlsabut urad dal
2 tbsp kidney beans
4 bowlswater
3/4 tspsalt
1 piececinnamon
4cloves
1big cardamom
For Tadka:
2 tbsp cooking oil
1/2 tspcumin seeds
1chopped onion
4-6 podsgarlic
1" piece grated ginger
2tomatoes
1 tspgaram masala
1/2 tspcoriander seeds powder
1/2 tspdal makhani masala
1 tbsp butter

Saved

Steps

30 minutes

1

Wash, rinse and Soak urad dal and kidney beans in water for 4 hours.
Add in pressure cooker and add all ingredients mentioned in boiling dal heading. Pressure cook for 10 minutes after first whistle. Switch off the flame.
2

Pressure cook for 10 minutes after first whistle. Switch off the flame.
Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic and saute for 1 minute.
3

Add finely chopped onions and fry till golden brown colour.
Add grated tomato and cook on low flame till oil leaves the sides of wok. Add garam masala, coriander seeds powder and makhani dal masala and mix.
4

Pour boiled dal over it and cook on low flame till it mixes well. Adjust the consistency of mixture by adding water if needed.
5

Serve hot with paratha or chapatti garnished with chopped coriander leaves and butter.