Dal Makhani Dhaba Style ढाबे जैसे दाल मखनी Punjabi Dal Makhani

For Cooking Dal

• In a pressure cooker, add ghee, once it’s hot, add kidney beans, whole black urad dal, chana dal.
• Add water as required, garlic juice, degi red chili powder, turmeric powder and coriander powder.
• Add salt to taste, unsalted butter and mix everything well.
• Cover it with the lid and cook on medium flame for 4 to 5 whistles or until the dal is 80 % cooked.

For Ginger Garlic Paste

• 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.

For Masala

• In a pan, add cumin seeds, black peppercorns, salt to taste, dry fenugreek leaves and dry roast on medium flame for 2-4 minutes.
• Transfer it into a grinder jar, grind into a fine powder and keep aside for further use.

For Tempering

• In a heavy bottom pot, add ghee. Once it’s hot, add prepared ginger garlic paste and sauté it well.
• Add degi red chili powder, a pinch of asafoetida and sauté well.
• Add fresh tomato puree, salt to taste and sauté well on medium flame for 4-5 minutes.
• Add boiled dal, cover it with the lid and cook for 5-10 minutes on medium flame.
• Stir in between, with the help of a ladle mix the dal.
• 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.
• Transfer it into a serving bowl, garnish it with fresh cream, coriander sprig and serve hot with steam rice.