Dhabbe wali Dal Makhani:
Well well well, I am on my recipe trying spree and this one turns out to be a crowd pleaser for every dinner party that I have had at my place and guess what it turned out to be a greater success when the dal makhani was teamed up with the baked Kerala recipe that I have just posted.
2 cups kali masoor ki dal
1 cup rajma
4-5 tomatoes (grinded in the mixer to a smooth puree)
3-4 cloves of garlic (finely chopped)
3-4 green chilies.(finely chopped)
2 tsp dried methi leaves (fenugreek leaves)
1 tsp red chilly powder
1 tsp coriander powder
1 tsp haldi powder
1 tsp jeera
½ cup milk
2 tsp olive oil (or any cooking oil preferred by you)
3 cups of water
• Soak the kali masoor dal and rajma in a bowl overnight. Drain the water from the dal and wash them thoroughly and fill it with 3 cups of water and pressure cook them in a pressure cooker for 20 – 25 mins on a medium flame or till the rajma and the dal is slightly cooked.
• In a separate pan add the olive oil. Add jeera to the pan and then add the green chilies and chopped garlic cloves to them. Sauté the garlic and green chilies and then add the tomato puree to it. Let it simmer for 10 mins on a low to medium flame.
• Add haldi, dhania, chilly and dried methi leaves and let the masalas mix well with the tomatoes. Add about half a cup of water and let the masala cook for another 10 mins.
• Once the pressure from the cooker is released, add the tomato masala to the cooker and mix well. Remove from flame and add the milk to the cooker and again mix well.
• Put the lid back on to the pressure cooker and pressure cook the dal on a low flame for 15 – 20 mins.
• Once done, garnish with chopped coriander leaves (if required). Your Dhabbe wali Dal Makhani is ready to be served hot.
• Dal makhani is paired well with the tandoori roti or jeera rice as well.
I am sure once you try this recipe; you would want to try it again and again as it does remind you of Delhi ka roadside dhabba and the fragrance of awesome food that you get in Delhi.