Dhaba Style Dal Makhani
A testimony to simple ingredients making a simple yet rich tasting dish, this Dal Makhani uses just a handful of ingredients that come together in a very harmonious way to make you enjoy every spoonful of it.
- 1 ½ cup black urad dal
- 1 ½ tablespoon kashmiri chili powder
- 8-10 cloves garlic , crushed
- 1 inch piece of ginger , cut into thin strips
- 4 tablespoon butter (about 65 gms)
- ½ cup heavy cream
- 3 tomatoes , pureed
- 1 teaspoon turmeric powder
- salt , to taste
- 2 tablespoon minced cilantro
- ½ lime
Soak the dal in water for 30 minutes or so. Drain the water and rinse the dal with fresh water a few times. Cook the dal with about 4-5 cups of water in a pressure cooker for 2-3 whistles / pressure releases. Lower the heat to medium low and let it stay in the pressure cooker in this heat for about 10 more minutes. Remove from heat and let the pressure release on its own, before you open the pressure cooker.
Drain out the black water from the dal. Rinse the cooked dal one more time.
Put it back to the pressure cooker and add the kashmiri chili powder( don’t be alarmed by the quantity, it is mostly for the color and less for the heat.), garlic, ginger, butter, cream, tomato puree, turmeric powder and salt. Cook over medium heat for 15-20 mins. Mash the dal with the back of the ladle to mix it in well.
Garnish with a little cream (optional) and fresh minced cilantro leaves. Squeeze the juice of half a lime and serve hot with parathas / kulchas / naans.