When we were young… We used to go for a family outing once a month… To a Punjabi Dhaba for dinner. Not one of those posh restaurants but literally a shack which churned out the most amazing dishes. During each visit, one dish always featured in our order and that would be the amazing Dal makhani. My mom managed to befriend the cook there and took the recipe from him. This recipe is very different from most of the dal makhani recipes that you will find on the internet but believe me when I say that I am yet to taste this kind of Dal makhani anywhere else… Sharing the recipe with you all
Blackgram lentil/Black Udat Dal.. One small Cup/katora. Soaked for at least 6 hours
Onion 1 big finely chopped
Tomato 1 big finely chopped
Ginger/Adrak ½ inch grated
Garlic/Lehsun 3 pieces grated
Whole garam masala ..brown cardamom/elaichi 1.. Green cardamom/elaichi 2..cloves/laung 3.. cinnamon/Dalchini ½ inch
Cumin/Jeera pwdr
Coriander/Dhaniya pwdr
Red chilli powder
Garam masala pwdr
Cream 1 tsp
fennel seeds/Moti Saunf 1 TSP
Tejpatta 1
Salt
Oil
Coriander leaves and green chillies for garnish
Method
Boil the dal with the onion, tomato, ginger, garlic and all the whole garam masala and cumin pwdr, coriander pwdr and red chilli pwdr. Pressure cook till very well done; It takes about 20 mins on simmer. Mash well. Take 1 TSP oil in a pan and add the fennel seeds and tejpatta. Be careful at this point as fennel seeds burn easily burns easily. Add the mashed Dal immediately and Salt as per taste. Give it a boil. Add a TSP of cream and garam masala… Garnish with coriander and green chillies… Try it this way.. It comes out amazing 🙂
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