Dhaba-style Dal Makhani is a rich, creamy, and flavorful lentil dish that is a staple in Indian cuisine.
Soak the lentils
Soak the urad dal and rajma in plenty of water overnight. This helps in faster cooking and improves the texture of the dal.
Cooking the Dal:
Pressure cook
Drain the soaked lentils and rajma. In a pressure cooker, add the lentils, rajma, 7 cups of water, salt, turmeric powder,
Blend the puree
This instruction indicates a preparatory step for a dish, likely a curry or stew. While the main component, the dal, is simmering, you're asked to create a flavorful base.
Cook the tomato puree
Add the prepared tomato, ginger, and garlic paste to the pan. Cook until the raw smell disappears and the oil separates.
Add spices
Stir in red chili powder, coriander powder, roasted cumin powder, and salt. Cook for a minute more.
Combine dal and gravy
Mash the cooked dal slightly with a ladle. Add the cooked dal and rajma to the tomato gravy. Mix well
Simmer and thicken
Add more water if needed to adjust the consistency. Let the dal simmer on low heat for at least 1.5-2 hours, stirring occasionally to prevent sticking
Add cream
is an instruction in a recipe that directs you to incorporate cream into a dish. Cream is a dairy product known for its rich,
Garnish and serve is the final stage of food preparation, where the culinary artist transforms a dish from good to exceptional.