Title: Dhaba Style Dal Makhani
Introduction:
Dhaba-style Dal Makhani is a rich and creamy North Indian lentil dish that’s famous for its indulgent flavors. It’s made with black gram lentils and kidney beans, simmered in a luscious tomato-based gravy enriched with cream and butter. This recipe captures the essence of rustic dhaba cuisine, offering a truly satisfying and flavorful experience. Let’s dive into making this classic dish.
Ingredients:
For the Lentils:
– 1 cup whole black gram lentils (sabut urad dal)
– 1/4 cup kidney beans (rajma)
– 4 cups water
– Salt to taste
For the Gravy:
– 2 tablespoons ghee (clarified butter)
– 1 large onion, finely chopped
– 2-3 cloves garlic, minced
– 1-inch piece of ginger, minced
– 2-3 green chilies, slit (adjust to your spice preference)
– 1 cup tomato puree
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to your spice preference)
– 1 tablespoon coriander powder
– 1/2 teaspoon garam masala
– Salt to taste
For Finishing:
– 2-3 tablespoons fresh cream
– 2 tablespoons butter
– Fresh coriander leaves for garnish
Instructions:
1. Cook the Lentils: Rinse the whole black gram lentils and kidney beans together. In a pressure cooker, add the rinsed lentils, kidney beans, water, and salt. Cook for about 4-5 whistles or until the lentils are soft and well-cooked. Set them aside.
2. Prepare the Gravy: Heat ghee in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until they turn translucent and slightly browned.
3. Add Aromatics: Stir in the minced garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
4. Add Tomato Puree: Add the tomato puree and cook until it thickens, and the oil starts to separate from the gravy.
5. Season and Spice: Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for a few more minutes, allowing the spices to meld with the tomato base.
6. Combine with Lentils: Transfer the cooked lentils and kidney beans to the pan with the tomato gravy. Mix them well, ensuring that the lentils absorb the flavors of the gravy. Simmer for 10-15 minutes, stirring occasionally.
7. Finish with Cream and Butter: Add fresh cream and butter to the dal makhani. Stir well, and let it simmer for an additional 5 minutes. Adjust the consistency by adding water if necessary.
8. Garnish and Serve: Garnish your Dhaba-style Dal Makhani with fresh coriander leaves. It’s now ready to be served. Serve it hot with naan, roti, or steamed rice.
Dhaba-style Dal Makhani is a sumptuous and creamy dish that showcases the true essence of North Indian cuisine. With its rich flavors and aromatic spices, it’s the perfect dish to savor on special occasions or as a comforting meal anytime.