Dal Makhani Dhaba Style Dhaba Style Dal Makhani Punjabi Dal Makhani

Ingredients

• 1 ½ tbsp Ghee
• ½ cup Kidney beans (washed & soaked overnight) Rajma
• 3 cup Whole Black Gram (washed & soaked overnight) Whole Urad Dal
• ¼ cup Chana dal (washed & soaked overnight) Chana dal
• 5-6 cup Water
• 1 tbsp Garlic juice
• 1 ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• Salt to taste
• 2 tbsp Unsalted butter, cubed
• 5-6 Garlic cloves
• 1 inch Ginger, peeled, slice, Ginger
• 1 Green chili (less spicy & broken into half)
• Salt to taste
• 1 ½ tsp Oil
• ½ tsp Cumin seeds
• 10-12 Black peppercorns
• Salt to taste
• 1 tsp Dry fenugreek leaves, kasuri methi (dried fenugreek leaves)
• 1 ½ tbsp Ghee
• Prepared Ginger Garlic paste
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• ½ cup fresh Tomato puree
• Salt to taste
• Boiled Dal
• 2 tbsp Unsalted butter (for finishing) White butter
• 1 tsp Prepared Masala, Prepared Masala
• ½ tsp Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Fresh cream
• Coriander sprig, coriander leaves

Steps

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 and coriander powder.
3. Add salt to taste, unsalted butter and 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.
5. In a grinder jar, add garlic cloves, ginger, green chili, salt to taste, oil and grind into a smooth paste and keep it aside for further use.
6. In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
7. Transfer it into a grinder jar, grind into a fine powder and keep aside for further use.
8. In a heavy bottom pot, add ghee. Once it’s hot, add prepared ginger garlic paste and sauté it well.
9. Add degi red chili powder, a pinch of asafoetida and sauté well.
10. Add fresh tomato puree, salt to taste and sauté well on medium flame for 4-5 minutes.
11. Add boiled dal, cover it with the lid and cook for 5-10 minutes on medium flame.
12. Stir in between, with the help of a ladle mix the dal.
13. Remove the lid, finish it with unsalted butter and mix well. Add prepared masala, dry fenugreek leaves, give it a last boil and switch off the flame.
14. Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.