Dal Makhani Dhaba Style

Name: Dal Makhani Dhaba Style
Total time: 2400 s
Yield: 4-5 servings
Ingredients: 1 bowl whole black urad dal (about 1 cup or 200 grams); 1/2 cup kidney beans (rajma) (about 100 grams); 1 tablespoon split chickpeas (chana dal) (about 15 grams); 4-5 tomatoes; 3-4 green chilies, sliced lengthwise; 1 -inch piece ginger; 1 teaspoon fennel-coriander powder; 1 teaspoon turmeric powder; 1 tablespoon Kashmiri chili powder; 1 tablespoon dal makhani masala; 1 teaspoon dried mango powder (amchur); 1 teaspoon dried fenugreek leaves (kasuri methi); 1/2 teaspoon asafoetida (hing); 1 teaspoon cumin seeds and fenugreek seeds; 1 teaspoon or to taste salt; 2 tablespoons ghee (clarified butter); 1 tablespoon butter; 2-3 tablespoons fresh cream; Whole spices; 4-5 cloves; 4-5 black peppercorns; 1 black cardamom pod; 2 green cardamom pods; 1-2 cinnamon sticks; 2 cups water (about 480 ml)

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Dal Makhani is a dish that everyone loves to eat at roadside dhabas and restaurants. Dal Makhani is made with plenty of butter. In some places, it’s also called 'Maa ki Dal.' This flavorful Dal Makhani is made at home without onions or garlic!

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Saved

Ingredients

35-40 minutes

4-5 servings

1 bowlwhole black urad dal (about 1 cup or 200 grams)
1/2 cupkidney beans (rajma) (about 100 grams)
1 tablespoonsplit chickpeas (chana dal) (about 15 grams)
4-5tomatoes
3-4green chilies, sliced lengthwise
1-inch piece ginger
1 teaspoonfennel-coriander powder
1 teaspoonturmeric powder
1 tablespoonKashmiri chili powder
1 tablespoondal makhani masala
1 teaspoondried mango powder (amchur)
1 teaspoondried fenugreek leaves (kasuri methi)
1/2 teaspoonasafoetida (hing)
1 teaspooncumin seeds and fenugreek seeds
1 teaspoonor to taste salt
2 tablespoonsghee (clarified butter)
1 tablespoonbutter
2-3 tablespoonsfresh cream
Whole spices
4-5cloves
4-5black peppercorns
1black cardamom pod
2green cardamom pods
1-2cinnamon sticks
2 cupswater (about 480 ml)

Saved

Steps

35-40 minutes

1

First, wash the urad dal, kidney beans, and chana dal separately and soak them in clean water for 4-5 hours. Then add them to a pressure cooker.
2

Add water and salt.
3

Add turmeric and place the whole spices in a spice infuser or cheesecloth, then add to the cooker.
4

Close the lid and cook for 5-6 whistles. Let it simmer on low heat for 2-3 minutes. Remove the spice infuser. Stir the dal well.
5

Add more water as needed and mix. Add butter and mix again. Let it cook on low heat.
6

Heat ghee in a pan. Add cumin seeds and fenugreek seeds, and sauté. Add green chilies.
7

Add asafoetida, then add tomato paste and the powdered spices. Mix well.
8

Add dal makhani masala and salt. Mix and fry the masala until the ghee separates.
9

Add the cooked dal and cream. Mix well.
10

Add dried fenugreek leaves and dried mango powder. Mix, cover, and cook on low heat until thickened, stirring occasionally.
11

Transfer to a serving bowl. Garnish with fresh cream, green chilies, and cilantro. Serve with roti, naan, or rice.
12