Dhaba Style Daal Makhni

                   

What is the most common food item that you always order while eating in the restaurant. Well for most of us it’s Daal Makhni.

Daal Makhani can be best described as "Lentils in a Buttery Sauce". It is pure North Indian Dish which is very popular in Dhabas in Northern India. We both love to eat in Dhabas. We have tried many dhaba style restaurants while we were in India. Undoubtably we loved the food but missed the ambience of Dhabas which can only be found at roadside Dhabas. 

Daal Makhni can be made by combining Urad Daal and Rajma but another variation is the Daal mixture which we get easily in the superstore. But the authentic Daal Makhni calls for Urad Daal and Rajma.

Ingredients:

1. Whole Urad Daal: 1 cup

2. Rajma: 1/4 cup

3. Ginger-Garlic Paste: 1 1/2 tbsp
4. Onions: 1 cup
5. Tomatoes (chopped): 1 cup
6. Turmeric Powder: 1 tsp
7. Red Chilli Powder: 1 tsp
8. Cumin Powder: 1 tsp
9. Cinnamon: 1 inch stick
10. Green Cardamoms: 3-4
11. Cloves: 3-4
12. Fenugreek Seeds: 1 tbsp
13. Kasuri Methi (crushed): 1 tsp
14. Butter: 1 tsp
15. Oil: as required
16. Cilantro: for garnishing
17. Green Chilies: 2-3
18. Cream: as required
19. Salt: as per taste

Method:

1. Soak the Urad Daal and Rajma in water and leave it overnight. 

2. Pressure cook the daal for 3-4 whistles which is roughly 10-15 minutes. It should be soft but should also hold its shape.

3. Heat oil in a pan and to get that dhaba style taste add few fenugreek seeds here. Fry them until they get browned and then discard them.

4. In the same oil add the whole spices and let them release their aroma take care not to burn them.

5. Add the chopped onions and fry them until they become translucent. Once done add ginger-garlic paste and fry them until the raw smell is gone.

6. Now add chopped tomatoes and cook them until they become soft and you can see the masala is releasing the oil.

7. Add in the powdered spices i.e. salt, turmeric powder, red chili powder, cumin powder and coriander powder.

8. Now add the boiled daal along with the water. Don’t throw away the water as it will add as a flavoring agent to our Daal Makhni moreover it has all the nutrients too.

9. Let it simmer for 15-20 mins. Stir it occasionally to avoid burning. Check the consistency and add water if required.  

10. Keep aside some boiled daal and blend it in a blender and then add it to the Daal Makhni. This will make the daal more thick and creamier just like we get in the Dhabas.

11. Add the roasted and crushed kasuri methi.

12. Add the green chilies, fresh cream and mix well don’t cook too much after adding the cream as it will split up.

13. Finally add a cube of butter to add that extra richness to our Daal Makhni.

14. Before serving garnish it with fresh cream, butter, green chilies and cilantro.

Note:

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