Recipe- Dhaba Style Mouthwatering Dal Makhani

Dal Makhani is a very popular dish across India. Dal Makhani is very delicious and rich in taste and Dal Makhani healty too. Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. In that the primary ingredients in dal Makhani are whole black lentil (urad) and red kidney beans (rajma) this dish differs from other popular Punjabi dal dishes, if you are travelling on highways between Punjab and Delhi, you will definitely find it on every Dhaba or restaurant. Dal Makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and Indian restaurants.

Ingredients

1 cup Urad (Whole Black Lentil)
¼ cup Rajma (Kidney Beans)
½ cup Fresh Cream(Heavy Whipping Cream)
1-2 tbsp Oil/Ghee
1-2 Bay Leaves
1-2 Black Cardamom
½ tsp Cumin
½ cup Finely Chopped Onions
1 tsp Ginger-Garlic Paste
2 Finely Chopped Green Chilies
1-2 tsp Chili Powder
2 tsp Coriander Powder
1 tsp Garam Masala
¼ tsp Turmeric Powder
¾ cup Tomato Puree
1 tbsp Kasuri Methi
Salt
Chopped Coriander Leaves
1 tsp Fresh Cream

Method

* Wash and soak whole urad and rajma overnight.

* Combine urad dal, rajma, salt, 2 cups of water and cook in pressure cooker up to 6 to 7 whistles or till they are overcooked and then whisk well till urad dal and rajma are almost mashed and keep aside.

* Heat the Oil/Ghee in a deep pan and add the cumin seeds. When seeds crackle, add bay leaves, black cardamom, add ginger-garlic paste, green chilies, onions and cook on a medium flame for till golden brown.

* Now add tomato puree, mix well and cook on a medium flame for 2-3 minute, while stirring occasionally.

* Add chili powder, coriander powder, turmeric powder, garam masala, and mix well, and then cook on a medium flame for 2-3 minute, while stirring continuously.

* Now add 1-2 tbsp prepared dal and mash with masher, till fine paste.

* Now add remaining prepared urad dal – rajma, required water and little salt, mix well and cook on a low-medium flame till bring to boil while stirring occasionally.

* Then add kasuri methi, cream, 1 tbsp water and stir on medium flame for few minutes.

* Serve hot Dal Makhani, garnished with coriander and fresh cream.