Dal Makhani Dhaba Style | ढाबे जैसे दाल मखनी | Punjabi Dal Makhani | Chef Ranveer Brar

DHABA STYLE DAL MAKHANI - Tayyar ho jaaiye for a rustic style Dhabe jaisi Dal Makhani. Dhaba style food has a class of its own, agree?
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DHABA STYLE DAL MAKHANI
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Cooking Dal
1 ½ tbsp Ghee, घी
½ cup Kidney beans (washed & soaked overnight) राजमा
3 cups Whole Black Gram (washed & soaked overnight) साबुत उड़द की दाल
¼ cup Chana dal (washed & soaked overnight) चना दाल
5-6 cups Water, पानी
1 tbsp Garlic juice, लहसुन का पानी
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
2 tbsp Unsalted butter, cubed, सफ़ेद मक्खन
For Ginger Garlic Paste
5-6 Garlic cloves, लहसुन
1 inch Ginger, peeled, slice, अदरक
1 Green chili (less spicy & broken into half) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Oil, तेल
For Masala
½ tsp Cumin seeds, जीरा
10-12 Black peppercorns, काली मिर्च के दाने
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी
For Tempering
1 ½ tbsp Ghee, घी
Prepared Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
Salt to taste, नमक स्वादअनुसार
Boiled Dal, उबली हुई दाल
2 tbsp Unsalted butter (for finishing) सफ़ेद मक्खन
1 tsp Prepared Masala, तैयार किया हुआ मसाला
½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी
For Garnish
Fresh cream, ताजा क्रीम
Coriander sprig, धनिया पत्ता
Process
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, coriander powder.
Add salt to taste and unsalted butter 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 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 and 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 saute it well.
Add degi red chili powder, a pinch of asafoetida and saute well.
Add fresh tomato puree, salt to taste and saute well on medium flame for 4-5 minutes.
Add boiled dal and cover it with the lid and cook for 5-10 minutes on medium flame.
Stir in between, with the help of a ladle mas the dal.
Remove the lid, finish it with unsalted butter and mix well, add prepared masala, dry fenugreek leaves and 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.
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