Dhaba Dal Makhani

Dhaba Dal Makhani or Maa di dal as it is customarily known as in Punjab, with its smooth velvety texture, aromatic and flavourful delicacy that is very much a dish of Punjab which has an authentic dhaba- food flavour that is prepared in butter with a combination of Whole black gram, Red kidney beans and Indian Spices. It is traditionally cooked on a low flame overnight and allowed to thicken and is served very hot with a dollop of home-made white butter.

Usually Punjabis add a generous dose of butter and serve this dal with whole green chillies and Ek mukka maar ke Gandda (onion) / Ek Mukka maar ke Pyaaz i.e. in Punjab, the locals prefer to hit an onion on its crown with a folded fist, peel and then relish it.

Every Punjabi restaurant, roadside eating place-Dhabas and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection.

Preparation time– 09 hours
Cooking time- 50 minutes
Serves-4 

Ingredients and Quantity:

Whole black gram (sabut urad)- 1/2 cup
Red kidney beans (rajma)- 2 tablespoons (optional)
Salt- to taste
Red chilli powder- 01 teaspoon
Oil- 01 tablespoon

Butter- 03 tablespoons
Cumin seeds-01 teaspoon
Ginger chopped / crushed / paste- two inch pieces
Garlic, crushed-06 cloves
Onion , finely chopped-01 large
Green chillies slit-02 Nos.
Tomato puree -02 nos. medium sized tomatoes pureed
Dry Fenugreek leaves (Kasoori Methi) broiled and crushed-05 gm.
Dhaba Tadka Mix powder- 01 teaspoon

For Dhaba tadka mix :

Cumin seeds-01 Tbsp.
Coriander seeds-1 ½ Tbsp.
Fennel seeds or saunf- 01 teaspoon
Whole cloves- 01 teaspoon
cinnamon stick- ½ inch.
Kashmiri red chilli powder- ½ tsp
Ground mace (Javitri powder) – 1/4th tsp
Turmeric powder- ½  teaspoon
Salt- to taste

For Sprinkling:
Garam masala powder-01 teaspoon

For Garnish:

Ginger Juliennes -15 gm
Fresh Cream – 15 ml
Home- made White Butter- 20 gm
Finely chopped coriander leaves – ¼ th cup.

Method:

Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three to four whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
Heat oil and butter in a heavy bottomed non-stick pan. Add cumin seeds. When they begin to crackle, add ginger, garlic and onion and sauté till golden brown. Add the remaining red chilli powder. Now add slit green chillies, tomato puree and sauté on high flame till you observe the butter oozing out from all the sides.
Add the cooked dal and rajma along with the cooking liquour. Add broiled and crushed Kasoori methi. Add some water if the mixture is too thick. Keep stirring the dal in order to prevent it from sticking to the pan.
To make the Dhaba tadka mix: Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa. Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices. You can store this powder in an airtight container.
Add Dhaba tadka mix and adjust salt.
Simmer on low flame till the dal and rajma are totally soft and well blended.
Sprinkle garam masala powder.
Serve hot garnished with finely chopped fresh coriander leaves , Ginger juliennes , dollop of home-made white butter.Lace it with fresh cream.

Chef Tips:

1. Broiling is a method of cooking in which food is cooked directly under high heat.
2. You may prepare the Dhaba tadka mix and store in an airtight container / bottle, in order to prevent the aroma to escape. Use as and when required.
3. Oil and butter are heated together in order to prevent the butter from burning.